This has been my p.b. recipe for years, with the exception of baking powder! I'll try adding it to my cookie dough recipe the next time I make these. I no longer roll the batter into balls. Instead, I use a cookie scoop and leave the dough as is when it's dropped on the cookie sheet. I get a cookie that spreads a bit and makes for a great chewy on the inside with crisp edges on the outside. I could make these cookies every week and have a happy husband. He absolutely loves them!
Prep Tip: Never, ever microwave the butter to soften it! If it is too soft, it will change the entire recipe and you'll end up with cookie batter you could wring out! Thirty minutes on the kitchen counter will soften the butter enough to work with in your electric mixer.
Also, if you want to ensure the cookie dough is the right consistency for baking, take a bit of the dough and roll it in your hands. If the dough doesn't stick to your hands, it's good to bake!!! If it is a bit sticky, just add a little bit of flour, maybe a 1/4 cup at a time, until you have the right consistency for baking.
This is something I do frequently because I don't measure the peanut butter so if I've added too much, I'll need to add more flour at the end.
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This has been my p.b. recipe for years, with the exception of baking powder! I'll try adding...