The Last Peanut Butter Cookies Recipe You'll Ever Try

These are the most amazing cookies. They are crispy on the outside, soft on the inside and freeze so well. You can't even tell they were frozen! The best part - they are drop cookies, no shaping necessary. If you love nuts, use crunchy peanut butter and add the nuts, if not, use creamy PB and 2 cups of peanut butter chips. Cook time is for one batch. Dough keeps well in fridge so you can bake a batch every day and have fresh cookies!

• Ready In: 25 mins
• Yields: 80-100 cookies

Ingredients

• 1 1⁄2 cups butter or 1 1⁄2 cups margarine
• 1 1⁄2 cups creamy peanut butter or 1 1⁄2 cups crunchy peanut butter, your choice
• 1 1⁄2 cups sugar
• 1 1⁄2 cups brown sugar
• 3  eggs
• 3⁄4 teaspoon salt
• 1 1⁄2 teaspoons baking powder
• 2 1⁄4 teaspoons baking soda
• 3 3⁄4 cups flour
• 12  ounces  peanut butter chips
• 1  cup  nuts (optional)

Directions

1. Cream peanut butter and margarine, add sugars and mix well.
2. Add eggs and mix until creamy.
3. Add remaining ingredients.
4. Chill for one hour-I usually skip this step and chill between batches.
5. Drop by teaspoonful onto cookie sheets- do not flatten.
6. Bake at 325°F for 15 minutes.
7. Cool on cookie sheets for about 5 minutes then transfer onto newspaper- the newspaper soaks up extra grease so the cookies don't become crumbly, little trick I learned from my MIL- this is also optional.
8. Edited to add - Immediately after the cookies are completely cooled I always transfer them to an airtight container. Several posters have mentioned the cookies get hard if you leave them out. I have never had that problem - these cookies have always stayed soft and moist if they are stored in an airtight container.