Anywho, I have collected numerous peanut butter cookie recipes the past few years, most recently finally giving in and trying the Four Ingredient Peanut Butter Cookie, but this is one of my standbys. It bakes a soft, yet crisp around the edges cookie. One thing you have to be careful about when baking this cookie is not to over bake, or else they become fragile...or brittle so-to-say. But I think that is true about most peanut butter cookie recipes.
This cookie can be rolled into a ball, then rolled in sugar and then pressed with the fork criss-cross on the top. Or you can bake them without pressing down, they bake into a nice crackle. But I always prefer to do what my Grandma taught me, use a meat tenderizer. The little tenderizer things make an awesome pattern on the top of cookie. Give it a try!
Peanut Butter Cookies
1/2 cup peanut butter
1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla
1 1/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350°
Cream butters and sugars.
Add egg and vanilla; mix well.
Combine flour, baking soda and salt.
Stir into the creamed mixture, mixing well.
Roll into 1 inch balls and place 2 inches apart on baking sheet.
Roll into sugar, if desired, or use fork or meat tenderizer dipped in sugar to create pattern on top of cookie.
Bake 8-9 minutes, remove from oven and let rest on cookie sheet two minutes; remove to cooling racks.