1 cup Land O’ Lakes butter, softened
1 cup Jiffy creamy peanut butter
1 cup Domino granulated sugar
1 cup Domino packed brown sugar
1 teaspoon vanilla extract
4 cups Gold Medal all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 cup peanut butter chips
1/4 cup Domino granulated sugar
Preheat oven to 375 degrees F.
In a large bowl, cream the butter, peanut butter, sugar, and brown sugar together. Add vanilla and mix. Add the eggs, one at a time, mixing well after each one.
In a separate bowl mix the flour, baking soda and salt together. Add to mixture in mixing bowl and stir until completely combined. Fold in peanut butter chips.
Roll dough into 1 1/2″ balls. Place 1/4 cup sugar into a small bowl and roll each ball of dough in the sugar until completely covered. Place the dough balls on a baking sheet with a non-stick baking mat. Using a flat-bottomed drinking glass (or whatever flat-bottomed object you have around the house), gently press each dough ball down (I left mine pretty thick – these cookies will stay whatever thickness you press them down to).
Bake the cookies 7-9 minutes. Remove cookies and allow them to cool on their cookie sheet for about 5 minutes, then move to a wire rack to finish cooling. These cookies are very soft – you don’t want them to overbake or turn brown at all. They will continue to set-up as they cool.