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!
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READY IN: 25mins
YIELD: 80-100 cookies
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2
- 1 1⁄2cups sugar
- 1 1⁄2cups brown sugar
- 3
- 3⁄4teaspoon salt
- 1 1⁄2teaspoons baking powder
- 2 1⁄4teaspoons baking soda
- 3 3⁄4cups flour
- 12ounces peanut butter chips
- 1cup nuts (optional)
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DIRECTIONS
- Cream peanut butter and margarine, add sugars and mix well.
- Add eggs and mix until creamy.
- Add remaining ingredients.
- Chill for one hour-I usually skip this step and chill between batches.
- Drop by teaspoonful onto cookie sheets- do not flatten.
- Bake at 325°F for 15 minutes.
- 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.
- 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.
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