Peanut Butter Cookies remind me of childhood. My dad always loved when my mom would make a batch. And of course, us kids did too. He likes them hard, but not too hard and also not too chewy. I would call it the “old-fashioned” style with the cross hatch pattern on top.

My girls and I made a batch of these peanut butter cookies last weekend and they remind me of the way my dad loves them. Not too hard and not too chewy. Soooo this is pretty much THE PERFECT peanut butter cookie! We took a recipe from an old cookie book I had on my bookshelf, adapted it, made it a one bowl recipe… and I love them!

It will make about 20 cookies, which is also the perfect amount. Not too many, but not too few. You see where I am going here? It’s a cookie recipe that is JUST RIGHT!

I hope you enjoy as much as we have!

Peanut Butter Cookies

• 3/4 cup unsalted butter, softened

• 2 Tbsp. white sugar

• 2/3 cup dark brown sugar

• 1 egg

• 1 cup salted peanut butter (I used a natural peanut butter, but any creamy peanut butter will work!)

• 1/2 tsp. vanilla extract

• 1 cup all-purpose flour

• 1/2 tsp. baking soda

• 1/2 tsp. salt (increase to 1 tsp. of salt if you use unsalted peanut butter)

Directions:

1. In a mixer, beat the butter and sugars until very creamy and smooth. Add in the egg and beat. Add in the vanilla and peanut butter until fully incorporated.

2. Mix in the flour, baking soda and salt until combined.

3. Scoop 1 Tbsp size dough balls onto a baking sheet. I love using a cookie scoop to make it easy! Using a fork, make a cross hatch pattern on the top. I spray the fork with non-stick spray so you can easily make the pattern without it sticking to the dough. You could also roll the dough balls in sugar and then make the pattern and the fork will not stick.

4. Bake for about 10-11 minutes at 350 degrees, until the cookies are golden brown. Let cool almost completely on the cookie sheet and remove to wire rack to cool completely.

5. Store in air-tight container for the week. Makes 18-20 cookies.