Classic Peanut Butter Cookies

Time: 60 minutes
Yield: 48 cookies
Recipe adapted from

1 C butter, softened
1 C peanut butter (I used crunchy)
1 C sugar
1 C brown sugar, packed
2 eggs
1 t vanilla
2 1/2 C flour
1 t baking soda
1 t baking powder
1/8 teaspoon salt
1 (10-12 ounce) package peanut butter chips
1/2 C sugar

1. Preheat your oven to 350 degrees.

2. Grab a 1 cup sized measuring cup. Spray it with cooking spray. This will make your peanut butter so much easier to get out of the cup, which will make it a delight to wash. :)

3. Place 1 cup of peanut butter into your measuring cup and then place it out into your stand mixer or large mixing bowl. 

4. Add 1 cup of softened butter and mix well. About 2-3 minutes should do it. Mixing these two "fats" together for a long time (2-3 minutes) really helps the cookies to stay soft and moist.

5. Scrape the side of the bowl down with a rubber spatula and add 1 cup sugar, 1 cup brown sugar and 2 eggs. Mix for an additional 2 minutes. 

6. Add 1 teaspoon vanilla and mix just until combined.

7. In a separate bowl combine 2 1/2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder and an 1/8 teaspoon salt. Pour these dry ingredient into your stand mixer until combined.

8. Throw in a whole package of Peanut Butter Chips and mix just until combined.

9. Pour 1/2 cup of sugar into a small bowl. Roll the cookie dough into 1 1/2 inch balls and roll each one in the sugar. 

10. Place the cookie dough balls out evenly onto a cookie sheet. Bake for 7-9 minutes or until the tops of the cookies start to crack along the tops. Please be aware that you want them to look a bit "underbaked" when you take them out of the oven. Allow them to sit on the hot cookie sheet for a couple of minutes once you take the pan out of the oven. This will allow them to cook completely in the center while letting them remain nice and chewy.

Serve and enjoy!