Ingredients
-
1 1/2 cups butter or 1 1/2 cups margarine
-
1 1/2 cups creamy peanut butter or 1 1/2 cups crunchy peanut butter, your choice
-
1 1/2 cups sugar
-
1 1/2 cups brown sugar
-
3 eggs
-
3/4 teaspoon salt
-
1 1/2 teaspoons baking powder
-
2 1/4 teaspoons baking soda
-
3 3/4 cups flour
-
12 ounces peanut butter chips
-
1 cup nuts
Instructions
- Cream peanut butter and margarine, add sugars and mix well.
- Add eggs and mix until creamy.
- Add remaining ingredients.
- Chill for one hour-I usually skip this step and chill between batches.
- Drop by teaspoonful onto cookie sheets- do not flatten.
- Bake at 325°F for 15 minutes.
- Cool on cookie sheets for about 5 minutes then transfer onto newspaper- the newspaper soaks up extra grease so the cookies don't become crumbly, little trick I learned from my MIL- this is also optional.
- Edited to add - Immediately after the cookies are completely cooled I always transfer them to an airtight container. Several posters have mentioned the cookies get hard if you leave them out. I have never had that problem - these cookies have always stayed soft and moist if they are stored in an airtight container.