You are here: HomeRecipesCookies and DessertsHizzoner's Peanut Butter Cookies
I'm so sorry that so many people today have peanut allergies. 

Boy do I love peanut butter cookies. Hizzoner's Peanut Butter Cookies Add chocolate chips and I'm in heaven!!!    Our peanut butter cookies are to die for.  You will love this recipe.   I promise!!

If you like your peanut butter cookies bake them a couple of minutes less, if you like your cookies more crisp, bake a minute more

2 cups butter blend (or use real butter)
2 cups brown sugar
2 cups white sugar
2 mounded cups crunchy peanut butter (use a natural peanut butter, not a 'jiff' kind)
4 eggs
1 teaspoon vanilla  (please use the real thing)
3 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
5 cups unbleached all purpose flour

2 1/2 cups chocolate chips ( for PB CC cookies)

1.  In your mixer bowl put eggs, sugars,  and butter.    Beat until creamy.

2.  Stop mixer and add salt, baking soda, baking powder and vanilla.    Beat again until creamy.

3.  Add peanut butter and beat until creamy.

4.  With mixer running on lowest speed, add flour in a little at a time until all of it is incorporated.

( Add  chocolate chips and beat slightly till incorporated for PB CC cookies)

Dough should be stiff enough to be tacky but not really  sticky.

Use a large cookie scoop to measure.    Use a good heavy half sheet pan or the heaviest cookie sheet you have to bake cookies.   You can use pan spray or sil-pat or parchment paper, but if your cookie sheet is not heavy enough you will have cookies who have too-dark bottoms and not-done tops.

Roll each cookie into a ball and place about 2 inches apart on your baking sheet.   Use a fork to make the signature crisscross lines  in the top of each cookie as you press it down.   Cookie will spread a bit.

Bake at 350 for 13 minutes in a convection oven.   If your oven is not a convection oven, check after
13 minutes for doneness.