My recipe is fast and easy thanks to self-rising flour. Using self-rising flour cuts the ingredients list and makes these cookies a snap to throw together.
1cupbrown sugarlight or dark - I like using dark brown sugar best for this recipe.
3eggs
4cupsself-rising flour
Instructions
Preheat oven to 350°F.
In the mixing bowl of a heavy-duty mixer, or in a large mixing bowl if you're going to make these by hand or with a hand mixer - cream together the butter and the peanut butter. Add the white sugar and the brown sugar and cream again until smooth. Add the eggs and beat again. Add the self-rising flour, two cups at a time and mix until a nice dough has formed.
I use a cookie scoop to scoop out golfball sized bits of dough. I roll the dough between my hands to form a nice sphere, then I use a fork to make the classic criss-cross pattern on top of the cookies.
Bake in a 350°F oven for about ten minutes. Upon coming out of the oven, let the cookies rest on the hot pan for about ten minutes. This will help the cookies stay in their shape, as the peanut butter becomes very soft - almost liquid - while warm.