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Yield about 2 dozen medium sized cookies.

. 1 cup unsalted butter, softened not melted1 cup crunchy or smooth peanut butter

· 1 cup white sugar

· 1 cup packed brown sugar.

· 2 eggs

· 2 ½ cups all-purpose flour-prefer not a high protein bread flour to get less gluten development.

· 1 teaspoon baking powder

· ½ teaspoon salt

· 1 ½ teaspoons baking soda

· Optional 2 tsp of cinnamon.

Directions

· Step 1

Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.

· Step 2

In a separate bowl, sift flour, baking powder, baking soda, cinnamon and salt; stir into butter mixture. Put dough in refrigerator for 1 hour. Refrigerating the dough before baking will help inhibit spread because the butter is colder, and takes longer to melt.

· Step 3

· Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Option to sprinkle the tops with salt or sugar for an extra kick of flavor. Put in indent of a fork then turn sideways and indent again. It is only for looks but marks a traditional peanut butter cookie.

Option to make a Peanut butter blossom cookie (peanut butter cookie with Hershey's kiss in center)

Bake in a preheated 350 degrees F oven for about 12-16 minutes depending upon your dough ball size. Look for a slightly tan color at the edges.

Everyone burns cookies in the bakery. Why because you really have to take them out when they are not fully baked as they continue baking on the sheet. So, when they are close to being fully baked, you really want to check them every minute. 

FLOURLESS GF PB COOKIES( 15 cookies)

5 eggs

5 cups of brown sugar

Mix at a high speed until the batter thickens up and is fluffy. This is key as if you don’t mix long enough, the cookies will not hold together.

Add the below ingredients and mix until combined and creamy

5 Tablespoons of cinnamon

2 Tablespoons of vanilla

1 Tablespoon of salt

5 cups of peanut butter.

Using an ice cream scoop or large spoon, put eight dough balls on to a lightly sprayed cookie sheet. Do not flatten the dough now, or will baking as it will spread too much.

Bake at 350 degrees for 15 minutes, dependent upon your dough ball size. The edges should be slightly firm and the tops should still be soft and doughy. As all cookies, they stiffen up as they cool.