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This recipe is my hands down all time favorite peanut butter cookie. I made a batch yesterday to take to the beach next week. I kept a few out to enjoy now and froze the rest. The ratio of brown sugar to white sugar in this recipe results in a flatter, chewier cookie. This recipe is from a cookbook called From Granny’s Apron Pocket.
Chewy Peanut Butter Cookies
5 1/2 oz (2/3 cup) butter
6 1/2 oz (3/4 cup) peanut butter
3 cups brown sugar
2/3 cup sugar
2 cups flour
1 tsp. baking soda
2/3 tsp. baking powder
1/2 tsp. salt
Cream butter, peanut butter, and sugars. Add eggs and continue to beat. Sift together flour, soda, baking powder, and salt and add to creamed mixture. Mix well. Drop on cookie sheet and flatten with fork. Bake at 350 degrees, six – eight minutes. Do not over bake.
I use a Pampered Chef small ice cream scoop and I don’t flatten them with a fork.
This recipe is guaranteed to please any peanut butter cookie lover in your life.