Peanut butter cookies with a glass of milk. Can’t you conjure up exactly what it tastes like? One of life’s great pleasures. Here, Jennifer from Bake or Break shares her recipe for the most mouthwatering version ever (which would be perfect to take to a dinner party!)…

The Best Peanut Butter Cookies You’ll Ever Have
By Jennifer from Bake or Break

Peanut butter cookies are a simple pleasure. The flavor is hardly complex and is a comforting one for most of us. Some will laugh and some will merely nod in understanding when I confess that a jar of peanut butter and a spoon was a frequent treat in my childhood.

Of course, now that I’m firmly entrenched in my adult years, I am more likely to whip up a batch of cookies than go the jar-and-spoon route. That does not, in any way, rule out helping myself to a little spoonful during the baking process.

While there are many variations circulating out there with nuts or chocolate or some other addition, I still pick these every time. These are peanut butter cookies, plain and simple and awesome.

Recipe: Best Peanut Butter Cookies You’ll Ever Have
Makes about 40 cookies

You’ll need:
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar + more for sprinkling tops of cookies
1/2 cup packed light brown sugar
1 cup smooth peanut butter
1 large egg
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease or line baking sheets.

Whisk together flour, baking powder, baking soda and salt in a medium-sized bowl. Set aside.

Using a handheld mixer, beat butter, sugar and brown sugar just until smooth. (You may be tempted to use your stand mixer. Don’t. You’ll be less likely to overmix with the handheld mixer.) Add peanut butter and mix just until blended. Add egg and vanilla and mix just until blended.

Gradually add flour mixture, mixing (you guessed it) just until blended.

Using a cookie scoop or your hands, place tablespoon-sized balls of dough onto prepared pans. Using a fork, lightly make a crisscross pattern on the top of each cookie. Be careful not to over-flatten the cookies. Sprinkle each cookie lightly with sugar. (I like to use sanding sugar to give them a little extra sparkle.)

Bake cookies, one pan at a time, 14-16 minutes or until lightly browned. (Refrigerate the remainder of dough until ready to bake.) Cool on pan on wire rack for about 5 minutes. Then, transfer from pan to wire rack to cool completely.

P.S. More best recipes, including chocolate ice cream and chocolate-chunk cookies.

(Photos by Jennifer from Bake or Break. Thanks to Shoko for her help with this series.)