I liked the taste of this recipe, but the outsides were too crunchy. Peanut butter cookies want to be chewy. They also would have benefited from the texture of chunky peanut butter. (Shh, I don't like to admit that.) Overall, I liked the ones I made a few weeks ago better, and for now, I'll stick with that recipe instead. In comparison, the other recipe has half again as much peanut butter, an extra egg, and no milk, and it uses baking powder instead of baking soda. Science!
Still, they look awfully pretty up against a glass of milk!
Peanut Butter Cookies
1 cup butter
1 cup peanut butter, chunky preferred
1 cup (7 ounces) brown sugar
1 cup (7 ounces) sugar
2 teaspoons vanilla
2 ounces milk (not sure what that does to the cookie, but it makes the dough nice and light)
3 cups (12.75 ounces) flour
2 teaspoons baking soda
1 teaspoon salt
Beat the butter, peanut butter, and sugars until light and fluffy. Add eggs, vanilla, and milk, and beat again. Slowly add flour, baking soda, and salt, and mix until all flour is incorporated. Scrape down sides just to be sure.
Scoop cookies onto a baking sheet lined with parchment or a silpat, flatten however you wish (tines of a fork, food processor pusher, potato masher), and bake at 350F for 10-12 minutes, or until they are golden. Cool.