Likely, you already have this recipe…somewhere in your fattest, basics cookbook. If you don’t make these, you really should. I love that they are still soft for days (unless you overcook them, of course). And, they are great for breakfast
~ Peanut Butter Cookies ~
It’s actually pretty rare that I want anything with peanut butter. Yikes, I could hear all of those *gasps* from here! I know, I know. Really, the only peanut butter I crave is Reese’s Peanut Butter Cup Blizzards from Dairy Queen and peanut butter cookies. And, how I loooove these p.b. cookies!
Okay, so gather together some butter, peanut butter, brown sugar, white sugar, eggs, vanilla, flour, baking soda, salt, and a bag of Hershey Kisses. Preheat your oven to 375 degrees.
Cream together 1 cup sliced, cold butter, 1 cup peanut butter, 1 cup brown sugar, 1 cup white sugar, 2 eggs, and 1 tsp. vanilla.
In a separate bowl, mix together 3 cups flour, 1 1/2 tsp. baking soda, and 1/2 tsp. salt. Add to the creamed ingredients. Mix well.
Roll the dough into balls, then roll again on a plate of sugar. Place on an ungreased cookie sheet and bake for 10 to 12 minutes. You just want to barely see a TINY hint of golden brown on any little part of the top of the cookie. Otherwise, if they overcook they aren’t as nice and soft when they cool. Press the Hershey Kiss into the center while its still mostly warm. Eat up!
Peanut Butter Cookies
1 cup butter
1 cup peanut butter
1 cup brown sugar
1 cup white sugar
1 tsp. vanilla
3 cups flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 bag of Hershey Kisses
Directions: Heat oven to 375 degrees. Cream together the butter, peanut butter, brown sugar, white sugar, eggs, and vanilla. Mix well. In a separate bowl, stir together the flour, baking soda, and salt. Add the dry ingredients to the creamed ingredients. Mix well. Roll into balls and then roll on a plate of sugar, place on an ungreased cookie sheet. Bake for 10 to 12 minutes. Let cool for about a minute and then press a Hershey Kiss into the center.