Peanut Butter Cookies {Cookie Week Recipe #5}

You really can't go wrong with the classics.  Pride and Prejudice, really anything Jane Austen, trucks, apple pie, chocolate cake, Monopoly, chess, and these Peanut Butter Cookies.

These cookies are your good ole' classic peanut butter cookies with the traditional fork imprints.  My kids like to call those imprints "little bumps," but I like to call them their trademark.   

I love peanut butter, but to be honest lately (it must be my old age of 36) I don't like most peanut butter based cookies b/c they are almost too sweet. Yes, things are too sweet for me now; I prefer vanilla Icelandic yogurt over any other yogurt b/c it isn't as sweet.  If you've never had Icelandic yogurt it is delicious!  

However, back to the cookies...this recipe is perfect.  It is perfectly sweet, perfectly soft, and perfectly flavored.  It's just perfect.  

I actually used Natural (No Stir, b/c I hate stirring) Organic Peanut Butter for this recipe, which is not nearly as sweet, and it made the best cookie.  I'm telling you, use the good healthy peanut butter for this recipe, and you'll be a happy camper.  My husband, who has a bigger sweet tooth than anyone I've ever met, could not get enough of these cookies and the dough.  

Basically, these cookies are amazing for the the sweet tooth eater or the picky and not so sweet eater.  Enjoy!  

Peanut Butter Cookies
Recipe: Alohamora adapted from Cooking on the Front Burner
Active Time: 25 minutes
Inactive Time: 25 minutes
Servings: 2 1/2 to 3 dozen cookies with a medium scoop 

Ingredients: 
1 1/3 c. peanut butter (natural no stir pb is my favorite, but any kind will work)
1/2 c. butter
1 1/4 c. brown sugar
3 Tbsp milk
1 Tbsp vanilla
1 egg
1 3/4 c. flour, unbleached
1/2 tsp salt
3/4 tsp baking soda

Directions: 

1. Preheat oven to 350 degrees and line your cookie sheet with parchment paper or a baking mat.
2. In a large bowl or a stand mixer cream together the peanut butter, butter, brown sugar, milk, and vanilla. 
3. Add the egg and beat until just combined. 
4. Add the dry ingredients, the remaining ingredients, in the order listed on top and mix until just combined.  
5. Use a medium cookie scoop or a spoon to place dough balls on the prepared pan.  Use a fork and flatten the balls making a criss-cross pattern on top of the ball. 
6. Bake the cookies at 350 degrees for 6-8 minutes until the cookies look set and not doughy.  Though, you don't want to overbake the cookies; they will cook a little more on the pan when the pan is removed from the oven.  7 minutes was my magic number. 
7. Let the cookies cool on the pan for 5 minutes before removing them to a cooling rack. 
8. Enjoy cookies warm or cool! They are delicious!
9. Store leftovers in airtight container on the counter. 

Happy Classic Peanut Butter Cookie eating!