Classic Peanut Butter Cookies (4 Variations)

Instructions

1. Preheat oven to 375ºF.
2. Line cookie sheets with parchment paper and grease a mini muffin tin.
3. In a large mixing bowl or stand mixer, cream butter, peanut butter, and both sugars for 3 to 4 minutes.
4. Add egg and vanilla. Mix well.
5. Add flour, soda, and salt. Mix on low speed until combined.

** At this point, you can either portion the dough for the freezer, refrigerate the dough for later, or prepare the dough to bake in any of the 4 ways listed below!

1) TRADITIONAL PEANUT BUTTER COOKIES:

1. Scoop heaping Tablespoons of dough onto parchment-lined cookie sheets.
2. Bake in preheated oven for 8-10 minutes.
3. Carefully press the tops of each warm cookie with the tongs of a fork to flatten the cookies.
4. Pull parchment paper off cookie sheets and onto a cool counter. Let cookies cool completely.
5. Store in an air-tight container or freeze for later.

2) PEANUT BUTTER BLOSSOMS:

1. Roll heaping Tablespoons of dough between the palms of your hands to make smooth balls.
2. Roll each ball in a bowl of sugar (white or any colored) and place on parchment-lined cookie sheets.
3. Bake in preheated oven for 8-10 minutes.
4. While cookies bake, unwrap enough Kisses for each cookie.
5. Press one Kiss into the center of each cookie immediately after they come out of the oven.
6. Pull parchment paper off cookie sheets and onto a cool counter. Let cookies cool completely.
7. Store in an air-tight container or freeze for later.
   

3) REESE'S PEANUT BUTTER CUP COOKIES:

1. Roll heaping Tablespoons of dough between the palms of your hands to make smooth balls.
2. Roll each ball in a bowl of sugar (white or any colored) and place in each cup of a GREASED mini muffin tin.
3. Bake in preheated oven for 8-10 minutes.
4. While cookies bake, unwrap enough Peanut Butter Cups for each cookie.
5. Press one Peanut Butter Cup into the center of each cookie immediately after they come out of the oven.
6. Let cookies cool completely before removing from muffin tin (you may need to slide a thin paring knife around the edges to pop them out)
7. Store in an air-tight container or freeze for later.
   

4) PEANUT BUTTER CHOCOLATE CHUNK COOKIES:

1. Add chocolate chunks (or any type of chocolate pieces) to the dough and mix well.
2. Scoop heaping Tablespoons of dough onto parchment-lined cookie sheets.
3. Bake in preheated oven for 8-10 minutes.
4. Pull parchment paper off cookie sheets and onto a cool counter. Let cookies cool completely.
5. Store in an air-tight container or freeze for later.