Karen's Delicious Peanut Butter Cookies

Submitted by Chef53Kathy

"I was given this recipe many years ago by a co-worker and it "IS" the best peanut butter cookie that you will "EVER" eat. The almond extract brings out the flavors so well, it is yummy! They won't last long in your house!"

 

• Ready In: 28mins
• Ingredients: 10
• Yields: 18-24 cookies
• Serves: 18-24

ingredients

• 1 cup butter, softened
• 1 1⁄4 cups creamy peanut butter
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 eggs
• 1 teaspoon almond extract
• 2 2⁄3 cups all-purpose flour
• 1 1⁄2 teaspoons baking soda
• 1⁄2 teaspoon salt
• 1 (12 ounce) package peanut butter chips

directions

1. Cream the butter, peanut butter, sugars, eggs and almond extract till fluffy. Sift the dry ingredients and add to the creamed mixture. Shape into quarter cup sized balls, roll in additional granulated sugar and flatten with the tines of a fork. Bake on un-greased cookie sheets for 11-13 minutes. Cool slightly and remove from pans to cool on racks.
2. I use a smaller ice cream scoop to measure my cookies out. You can make them whatever size that you want, be careful to not overbake, I bake for only 11 minutes.

Reviews

[ladyfingers]

This makes a very tasty cookie. The only change I made was to use 1/2 cup butter and 1/2 cup shortening instead of all butter--just a personal cookie texture preference. I did taste a hint of almond flavor, but perhaps that's because I knew almond extract was added. I'm not sure others would notice, but they definitely will say, "mmm." Yield size sure does vary--Kathy gets 18-24 cookies. I got 45 and they were generous sized balls. Also, no oven temp was mentioned. I baked at 375 for 10-11 minutes in a convection oven. That worked well. Thanks, Kathy, for sharing a great recipe with a "secret" ingredient.