Peanut Butter Cookies

Well, I can't be home for Christmas break and not blog a recipe.  Actually, I am now back at college - I am just getting around to blogging this recipe now.  I got back this afternoon after a 3 week Christmas break.

It is always nice to be home.  But, I am glad to be back here at Iowa State University.  I am ready to get back into the routine of things.

This Christmas break was very relaxing.  A lot of days were spent with extra time in my pjs... days where I didn't go outside if there was no need to.  It has been so cold lately, so there is no reason why I would want to be out there.

Some days I didn't know what to do with myself, but others I kept busy with.  I knit, read a book (I am not a big reader, so completely reading a book - in less than a week - is a big deal!), watched movies, cooked, and of course baked!  I was able to try lots of new recipes, and found some new delicious favorites!

I have been making lots of peanut butter cookies lately... hoping to find my favorite.  I tried different recipes, different baking temperatures for those recipes, the difference in using the dough right away or if it should be refrigerated.  And, this is my favorite recipe.  They are thick, crisp around the edges, and chewy in the middle.  Refrigerating the dough results with excellent peanut butter cookies, but they are still wonderful if they are baked right away.  You can't go wrong with peanut butter anything!

These are made with my favorite peanut butter - Old Home All Natural Peanut Butter!

These cookies are perfect for making on any cold, winter day.

I made my cookies on the larger size and I really like the size they turned out to be.  I measured the dough out before rolling it into a ball - each ball was a scant 1/4 cup.

Peanut Butter Cookies

1 cup butter
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
2 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder

Beat butter and peanut butter together for 30 seconds with mixer.  Add sugars, then eggs, and then vanilla.  Mix.  Add in the dry ingredients (I sift mine in) and mix.

If you have the time and patience, chill the dough in the refrigerator.

Shape into balls.  Roll in additional sugar.  Place on parchment lined cookie sheet.  Press a fork into balls to make a criss-cross.

Bake at 350 degrees.  If they are smaller to more medium-sized bake them for 9 - 11 minutes.  If they are larger (1/4 cup) bake 12 - 15 minutes.  If you have refrigerated the dough some, the cookies will probably need to bake an extra minute or so.  Just don't over bake these cookies.  They are better on the lesser-done side than on the over-done side.  After taking them out of the over, let the cookies sit on the cookie sheet for a few minutes.  They will keep baking a little more then too.  Then you can remove to cookies to a cooling rack to cool completely.

Enjoy and happy baking!!  I do have another recipe coming soon:)