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Georgia's Chewy Peanut Butter Cookies

Peanutbutter cookies, with fork marks, on a cooling rack.

The fork cross-hatch is the classic mark of the peanut butter cookie. (Amanda Nickey)

Georgia O'Conner is the Youth Education Coordinator at Mother Hubbard's Cupboard in Bloomington, Indiana. She shared this recipe with kids attending a cooking baking workshop. One of the things she loves about it is the 1 cup of peanut butter, but she also enjoys the crisp, yet chewy, texture. Maybe it will become one of your favorites, too.

Chewy Peanut Butter Cookies

3/4 cup white sugar

3/4 cup brown sugar

1/2 cup unsalted butter (one stick), softened

1 cup peanut butter (creamy or crunchy)

2 eggs

1 teaspoon pure vanilla extract

1 1/2 cups sifted all-purpose flour

1 teaspoon salt

1 teaspoon baking soda


Preheat oven to 350 degrees F. Cream together sugars, butter and peanut butter in a large bowl.

Sift flour, salt and baking soda into a separate bowl.

Slowly stir flour mixture into butter mixture, mix until fully combined. 

Make walnut-sized balls with dough mixture, and place on a cookie sheet lined with parchment paper or a baking mat. 

Dip a fork in flour and press the fork into the cookie dough ball in two directions, making a crosshatch on top of the cookie dough. Keep dipping fork as needed until all cookies are pressed.

Bake cookies for 10-12 minutes. Let cool 10 minutes on the pan or on a wire cooling rack before serving.

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