On sandwhiches, on apples, with strawberries, with CHOCOLATE ;), in ice cream, just by the spoonful......well, you get the idea.
It's probably one of the best inventions (thank you George Washington Carver).
And what better way to use peanut butter, than to put it in a cookie! :) I found this recepie on Sarah's blog and decided to put it to the test. They turned nice and chewy with just enough crumble (perfect served warm, over vanilla or chocolate ice cream)
For this recepie I decided to use Smucker's Natural Chunky Peanut Butter....but you can use whatever kind you have on hand (I recommend using chunky because it gives the cookies more texture).
Makes ~3 dozen cookies
For the cookies:
1/2 cup butter, softened
1 cup peanut butter
3/4 cup granulated sugar, plus more for sugar-coating
1/2 cup firmly packed brown sugar
1 tablespoon milk
1 teaspoon vanilla extract
1 1/4 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Beat together butter and peanut butter until well combined.
Add both sugars and beat until fluffy.
Add egg, milk, and vanilla extract and mix until smooth.
Add flour, baking soda, baking powder, and salt and mix just until blended.
Roll dough into balls then place on an ungreased baking sheet. Make a crisscross pattern on each cookie by using a fork dipped in flour. Bake at 350°F for 10 to 12 minutes.
Do not over bake. Let cookies cool on baking sheet for at least 3 minutes before removing to wire racks to cool completely. Store in an airtight container at room temperature.