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.
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)
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.