Peanut Butter and I have a love-hate relationship. And by that I mean, sometimes I love it and sometimes I hate it. Those Easter Reese's Peanut Butter Eggs? Love beyond all reason. Peanut Butter Captain Crunch? HATE. Squished up peanut butter and jam sandwiches from the bottom of my backpack? LOVE!!! Peanut butter breath? Another hate.
But these cookies are a straight up win! A soft, chewy cookie with a sweet peanut butter flavor that won't spread when you bake it... it's everything I want in a peanut butter cookie. The best part is that I don't even have to decorate them. Dip half of the cookie in melted chocolate and people will forget what day it is....not to mention whether they were decorated or not! I really want to try these with a caramel flavored royal icing though. I'm pretty sure it would be amazing. Or a complete catastrophe. It's a risk I'm willing to take.
Note: Peanut allergies are no joke. Please make sure to bake responsibly and always ask parents before sharing with children.
Peanut Butter Roll-Out Cookies
3/4 cup butter
1/2 cup peanut butter
1 cup brown sugar
1/2 cup white sugar
2 extra large eggs
1/4 teaspoon salt
1/2 teaspoon baking powder
3 - 3 1/2 cups flour
Cream together butter, peanut butter and both sugars until well blended. Add eggs and mix again. Stir in salt and baking powder. Scrape the sides of the bowl if necessary. Add 3 cups of flour. If you are going to wait to bake these cookies -- STOP here. Even if the dough is sticky. The flour will continue to absorb the moisture in the dough as it sits. If you are going to bake right away -- continue adding flour 1/4 cup at a time until the dough pulls away from the sides of the bowl. Knead the dough together gently before rolling out. Bake at 350F for 7 minutes or until the center of the cookies look "dry."
The End-All Chocolate Roll-Out Cookies (No-chill)
Vanilla 2.0 Roll-Out Cookies (No-chill)
No-Chill Gingerbread Cookies
Royal Icing with Powdered Egg Whites