A true tasting homemade peanut butter cookie made with lots of peanut butter and butter.
Prep Time30 minutesmins
Cook Time1 hourhr
Total Time1 hourhr30 minutesmins
Course: Dessert
Cuisine: American
Keyword: cookie, dessert
Servings: 48
Author: Laura Warnke
Ingredients
1cupbuttersoftened
7/8cupwhite granulated sugar
7/8cupbrown sugar
2cupspeanut buttercreamy or crunchy
3egg yolks
1teaspoonvanilla
1-1/2cupsall-purpose flour
1teaspoonbaking soda
Instructions
Preheat oven to 350 degrees.
In a large mixing bowl, cream the softened butter and both sugars together until light and smooth.
Add the peanut butter and cream together with the butter and sugars.
Separate the egg yolks from the whites in two small separate dishes. Add in only the egg yolks and beat until incorporated. (Save the egg whites and use them for another recipe.)
Add in the vanilla and stir.
Add in the flour and baking soda and mix until everything is incorporated.
Drop dough by teaspoonful on to baking sheets, spacing evenly apart.
Fill a bowl with 1/4 white granulated sugar. Take a dinner fork, dip it into the bowl of sugar and use it to press each cookie down on the baking sheet, leaving the fork marks in place.
Bake for 11-13 minutes until golden brown. Pay attention to the last few minutes of baking so as not to let the cookies get too brown. They can burn easily if not watched.
Remove the cookies from the oven and let them sit on the pan for 3-4 minutes before transferring to a wire rack to cool.
These cookies are very tender and will crush easily, so don't try to remove them from the pan too soon.
Once cooled completely, transfer them into an airtight container for storage.
Notes
Make sure you use fresh brown sugar in the recipe to avoid lumps in your dough. Chill the dough in between pans of cookies for easier use. Make sure to let them sit on the baking pan 3-4 minutes after removing them from the oven and transferring to a wire rack to cool.