Peanut Butter Cookies

Another pregnancy craving recently kicked in - and as usual, I couldn't leave my taste buds hanging. The day before Thanksgiving I found a recipe online for peanut butter cookies {that had hundreds of great reviews} and I decided to give it a try. I was unsure how they would turn out because I've tried highly rated recipes before just to be dissapointed. But I gotta say...these are THE BEST peanut butter cookies that I have EVER had. Hands down. Yes, even better than Mrs. Fields and I love Mrs. Fields!! These cookies came out exactly how I like them...a combination of crunchy and chewy. Yumm!! Posted below is the recipe and a few added suggestions that I took from previous bakers to make the cookies more peanut-buttery and not flat.

Ingredients
1 cup unsalted butter
1 cup crunchy or creamy peanut butter *{my preference is creamy-add 1/2 cup extra}
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 1/2 cups all-purpose flour *{add 1/2 cup extra}
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda

*Add 1/2 teaspoon of vanilla extract

Directions
Cream together butter, peanut butter and sugars. Beat in eggs.

In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour {do not skip this step!}

Roll into 1 inch balls {I rolled half of the batch in sugar for extra goodness!} and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated oven on 375 degrees for 8-10 minutes or until cookies begin to brown slightly. Do not over-bake.