1 cup sugar
1 cup brown sugar
2 cups peanut butter
3 cups unbleached flour
4 teaspoons baking powder
2 teaspoons salt
1/2 teaspoon active dry yeast, optional
1/2 cup water
2 teaspoons vanilla extract
1. Preheat oven to 250 degrees F. Stir the sugar, brown sugar, and peanut butter in a large bowl until very well combined. In another bowl, sift together the flour, baking powder, salt and yeast.
2. Pour the water and vanilla into the bowl of peanut butter and sugar mixture, and add the flour mixture. Stir well. The dough will be crumbly.
3. Take about 1/4 cup dough, and form into a ball, using pressure to keep the dough from falling apart. Flatten the ball into a disk about 1/2" thick.
4. Place each cookie on a baking sheet 2" apart. Bake cookies for 35 minutes.
When you pull them out of the oven, don’t be concerned about the moist, gooey inside, it will set. Put them back in the oven only if the outer surface of the cookie is too moist. Let them cool. The texture of the cookies is best a couple hours after being baked. Enjoy!
Source of recipe: I wrote this from experimental baking!