I find it odd that I haven’t shared my all-time favorite peanut butter cookie recipe. I remember my mom and grandma baking these for me growing up. I’d gobble down three or four cookies fresh from the oven every time. Since learning how to make them myself, I still do the same thing. They’re just that good. The cookies have a slightly crunchy exterior, with a soft interior–my ideal texture for a cookie. So, what are you waiting for? Go preheat that oven. ;)
3 cups flour
1 tsp. baking powder
1 tsp. salt
1/2 cup Crisco
1/2 cup (1 stick) margarine
1 cup creamy peanut butter, such as JIF
2 tsp. vanilla extract
1 cup (packed) golden brown sugar
1 cup sugar
2 large eggs
Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper.
Mix flour, baking powder and salt in medium bowl. In the bowl of a stand mixer with the paddle attachment, beat butter, peanut butter and vanilla until smooth and well blended. Beat in both sugars. Scrape down sides of bowl. Stir half of dry ingredients into mixture. Add eggs 1 at a time, stirring well after each addition. Mix in remaining dry ingredients.
Using a 1″ cookie scoop, arrange dough balls on cookie sheets. Using the back of a fork, flatten dough balls and form crosshatch design on top. Bake cookies until dry on top and slightly golden brown on bottom, about 7-8 minutes; for larger cookies, about 12-14 minutes. Remove cookies, then transfer to wire racks to let cool completely.