The lunch lady at my school cafeteria used to make these cookies. They were always the best!

1. Preheat your oven to 375°F (190°C). Line a cookie sheet with parchment paper or lightly grease it.

2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy, just like a morning cloud over the prairie.

3. Beat in the egg and vanilla extract, then stir in the peanut butter until the mixture is well combined.

4. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the peanut butter mixture, stirring until just blended – no overmixing now!

5. Shape the dough into 1-inch balls and roll them in the extra granulated sugar. Place the dough balls on the prepared cookie sheet, about 2 inches apart.

6. Press each ball with the back of a fork, gently making a crisscross pattern.

7. Slide your cookie sheet into the oven and bake for 8-10 minutes or until the edges are just barely golden.

8. Cool the cookies on the baking sheet for a minute before moving them over to a wire rack to cool completely.

– For a little touch of fanciness, you can stir in 1/2 cup of chopped peanuts or chocolate chips to the dough. This gives the cookies an extra crunch or a sweet surprise in every bite.
– These cookies can be made with crunchy peanut butter as well, for an even nuttier texture.
– Always remember to have a spatula on hand to carefully lift the cookies off the sheet, as they can be tender and delicate fresh out of the oven.
– Store the cookies in an airtight container to keep them just as soft and chewy as when they first cool down. They’ll keep well if you hide them from the cookie snitchers in your house for about a week.

Baking these Peanut Butter Lunch Lady Cookies feels like stepping back into a simpler time. So tie on your apron, dear, and let the scent of peanut butter fill your home. It’s not just about the cookies; it’s about keeping tradition alive in every delicious bite.