I’ve *gasp* never been a fan of peanut butter cookies. I prefer my cookies to be soft and chewy, and every peanut butter cookie I’ve ever encountered was hard and crumbly.
Don’t get me wrong, I would prefer a regular ole peanut butter cookie to no cookie at all—so I’ve eaten my fair share. However, one day I came across a cookie that renewed my faith in peanut butter cookies. This one is not the least bit hard or crumbly. It’s simply a soft, chewy, delicious peanut buttery treat. Therefore, I hereby declare that I shall never again make it’s inferior predecessor.
There is no need to. These are simple, easy and AMAZING!
Soft & Chewy Peanut Butter Cookies
1/2 cup butter, softened
1 cup peanut butter
3/4 cup sugar, plus additional for rolling
1/2 cup firmly packed brown sugar
1 tablespoon milk
1 teaspoon pure vanilla extract
1 1/4 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Beat together butter and peanut butter until well combined.
Add sugars and beat until fluffy.
Mix egg, milk, and vanilla extract into the butter mixture and combine until smooth.
Add flour, baking soda, baking powder, and salt and mix just until blended.
Roll balls of dough in white sugar before placing on an ungreased baking sheet.
Bake at 350 degrees F for 10 to 12 minutes. Do not over bake. Let cookies cool on baking sheet for several minutes.
Remove cookies to wire racks to cool completely.
Eat. Enjoy. Repeat.
Store leftovers in an airtight container on the counter, or placed in a freezer bag in the freezer. The cookies thaw out within minutes of being removed from the freezer and taste just as amazing as they did when they were first removed from the oven. This is my preferred way of storing most cookies because I get to enjoy them one (ahem, or two or three) at a time for weeks to come!