We’re getting back to basics with this week’s Baked Sunday Morning recipe: the original Baked recipe for Peanut Butter Cookies. I’m actually pretty partial to this peanut butter cookie recipe as my go-to, but I’m always open to trying something new.

This recipe meets my main cookie criteria: slightly crispy edges, but soft and chewy on the inside. Ain’t nobody got time for a CRISPY peanut butter cookie. It’s also important to me that these cookies are not flat. Back in June we baked up these Peanut Butter Butterscotch Cookies from Baked Occasions, and they were super deflated. I like some lift to my cookies so there’s something to sink your teeth into.

The only thing I would change about these cookies is to use semi-sweet or dark chocolate in them instead of milk chocolate. I like the contrast, and found that milk chocolate is too sweet to really stand out here and kind of got lost.

You can find the recipe here!

More Baked Sunday Mornings here!