Mom's Peanut Butter Cookies Recipe

Preheat oven to 350°F and line 2 large baking sheets with parchment paper. (If not using parchment, do NOT grease the baking sheets.)

Beat

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter together on medium speed until completely incorporated, about 2 minutes.

Cream

Add the brown and granulated sugars and cream until smooth, creamy, and pale in color, about 2-3 minutes.

Add the egg and vanilla and beat another 1 minute.

Whisk

In another large mixing bowl, whisk the flour, baking soda, salt, and cinnamon together.

Mix

Add the flour mixture to the butter mixture and turn the mixer to low speed. Mix until the flour is almost incorporated. There should be just a little flour visible.

Fold

Remove the mixing bowl from the mixer and fold in the peanut butter chips, if using.

Stir the dough gently just until all flour is incorporated.

Scoop

Use a 1½-inch cookie scoop to scoop balls onto the baking sheet 2 inches apart. (If you don’t have a cookie scoop – use about 1½ tablespoons of dough per cookie and roll the dough into balls.)

Sprinkle

Lightly sprinkle the cookies with powdered sugar.

Press

To put fork marks into the cookies, gently press the fork onto the cookie dough – being sure to crisscross the fork to get that traditional “peanut butter cookie” appearance.

Bake 9-10 minutes, or until the edges of the cookies are set.

Cool

Transfer the cookies to a cooling rack to cool to room temperature.