Always the best: Great Grandma’s Peanut Butter Cookies
My great grandmother made the best peanut butter cookies- slightly crunchy and flaky, and now I’m sharing her recipe with you.
These peanut butter cookies turn out to be thin, chewy and slightly crispy.
This recipe makes a huge batch, but with cookies that addicting… it’s a good thing! Grandma’s always make the best recipes. These are simply the best peanut butter cookies!
Yield: 5 dozen cookies
Prep Time: 15 minutes
Cook Time: 10 to 12 minutes
Great Grandma's Peanut Butter Cookies
- 2 large eggs, beaten
- 1 cup (2 sticks) butter, at room temperature
- 1 teaspoon milk
- 1 teaspoon vanilla extract
- 1 cup peanut butter, smooth or chunky
- 1 cup packed light brown sugar
- 1 cup granulated white sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or spray with nonstick spray.
- In a large bowl, combine the eggs, butter, milk and vanilla, and beat with an electric mixer. Add the peanut butter and sugars to the egg mixture. Mix well- the mixture will be a little weird until the dry ingredients are added!
- Sift the flour, soda and salt into a medium bowl. Gradually mix in to the wet mixture.
- Drop by small teaspoonfuls onto foiled or lightly greased cookie pans (or use parchment paper). Press down lightly with sugared fork (crisscross to make design).
- Bake for 10 to 12 minutes, or until cookies are set and no longer gooey. Cool well before storing in a covered container.
- Don't use natural peanut butter for this recipe. It just won't turn out the best. Creamy peanut butter vs. crunchy peanut butter is entirely your preference.
- Using a sugared fork will ensure that the fork will not stick to the dough.