Peanut Butter Cookies (Toronto Star)

Peanut Butter Cookies

(Toronto Star)

1 c butter, at room temperature

1 c crunchy or smooth peanut butter

1 c crunchy or smooth peanut butter

1 c granulated sugar

1 c lightly packed brown or golden yellow sugar

2 large eggs

1 tsp vanilla

2 1/2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

Preheat the oven to 350F.

In bowl of electric mixer, cream butter, peanut butter and sugars until light and creamy. Blend in eggs one at a time, then vanilla, until smooth. In another bowl, combine flour, baking soda, baking powder and salt. Add to creamed mixture, beating on low speed until blended. Using a small cookie (or ice cream) scoop, scoop batter into 1-inch balls and place on parchment-lined baking sheet, about 2 inches apart. Press back of floured fork, into each cookie ball, making criss-cross pattern on top.

Bake in oven to desired doneness, about 12 minutes. Let cool on baking sheet about 10 minutes. Transfer to wire rack to cool completely. Store in airtight container at room temperature up to 1 week or freeze up to 1 month. Makes about 6 dozen.