Everyone needs a peanut butter cookie recipe in their repertoire.
This recipe is very large, unless you want a lot of cookies you might want to consider making half.
Make sure you use the sugary, processed peanut butter. The natural stuff where the oil separates is not right for this recipe.
I got this recipe on Sally’s Baking Addiction.
310g plain flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
230g soft unsalted butter
200g caster sugar
150g soft light brown sugar
500g smooth peanut butter
1 1/2 tsp vanilla extract
Dry ingredients. Sift the flour, baking powder, baking soda and salt into a large bowl, set aside.
Cream together the butter and sugars until light and fluffy. Add the eggs, one at a time and mix well until combined, scraping down the sides of the bowl periodically. Mix in the peanut butter and vanilla.
Stir in the dry ingredients and mix until combined. Chill the dough for at least 2 hours. It is very soft and will spread out a lot if you don’t do this. I recommend scooping them into balls, flattening slightly and freezing. You don’t need to defrost before baking, just give them more time in the oven.
Bake at 185°C for about 12 minutes. Mine were frozen and took 16 minutes. Cool before serving.