My Favorite Peanut Butter Cookies – Page 2

Roll the dough into tablespoon-sized balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
For the classic crisscross pattern, use a fork to gently press down on each cookie, creating a crisscross design. Be sure to press gently so the cookies don’t flatten too much.

Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown. The cookies will continue to firm up as they cool, so be careful not to overbake them.
If you prefer slightly softer cookies, bake them for 8 minutes, and for a crisper texture, bake for the full 10 minutes.

Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

For Chewier Cookies: If you like chewier cookies, you can substitute 1/4 cup of the sugar with brown sugar, which adds moisture.
Crunchy vs. Smooth Peanut Butter: If you use crunchy peanut butter, you’ll get a bit more texture in your cookies, while smooth peanut butter results in a softer, more uniform cookie.
Adding Chocolate: To make these even more decadent, add 1/2 cup of chocolate chips or chunks to the dough for a chocolate-peanut butter combo.
Storing: Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for longer storage.

Enjoy these Peanut Butter Cookies with a glass of milk or as a sweet snack whenever you’re craving something comforting and delicious!