Ever wonder why you make the crisscross pattern on the top of Peanut Butter Cookies? I have been told that this particular type of cookie is very dense and does not bake evenly. By making the pattern with the tines of a fork you are creating a well balanced surface for baking. Now you know.
Straight forward recipe with no big surprises. Golden peanut butter taste. There is an extremely fine line to calling a Peanut Butter Cookie done. For me, it was 9 ½ minutes. Not too chewy, not to crispy. If you like yours chewy I would go for 9 minutes. If you like crunchy, choose 10-11 minutes.
As I was removing a batch of these cookies from the pan, I saw a little hand on the other side of the counter reach up and swipe one from the plate. Apparently, BabyGirl is a fan. You see, this was interesting to me because BabyGirl does not eat any of my baking unless it is for an occasion. Yes, I am terribly mean. Before I could take it from her hot little hand she decided to claim it as her own by what else? She licked it. You would think she came from a big family.
Blue Ribbon Peanut Butter Cookies
1/2 cup butter
1/2 cup peanut butter (crunchy or smooth)
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 teaspoon vanilla extract
1 1/4 cups sifted all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (to roll cookie balls in)
Cream butter, peanut butter, both sugars, egg and vanilla. Sift together all the dry ingredients; blend into creamed mixture. Shape in 1 inch balls; roll in granulated sugar. Place 2 inches apart on a ungreased cookie sheet. Press balls with a fork making a crisscross on top or press a peanut half into the top of the balls.
Bake at 375 degree oven for 10 to 12 minutes. (I baked mine for 9 1/2 mins.)
Cool slightly; remove from pan.