Ingredients
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1 cup (2 sticks) Unsalted Butter
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1 cup Granulated Sugar
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¾ cup packed light Brown Sugar
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2 large Egg
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2 teaspoons Vanilla Extract
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1¼ cups creamy Peanut Butter
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3 cups plus 2 tablespoons all-purpose Flour
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1 teaspoon Baking Soda
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1 teaspoon Baking Powder
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½ teaspoon Kosher Salt
Directions
One of my earliest cooking memories is standing on a tiny stool and pressing a fork into peanut butter cookie dough, working slowly and steadily to make sure the criss-crosses were just perfect. This old-fashioned favorite is still one of my most beloved cookies.
Steps
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1
Done
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Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. |
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2
Done
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In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar on medium speed until smooth. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and peanut butter and mix on high until combined. |
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3
Done
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Add the flour, baking soda, baking powder, and salt and mix on low until combined. The dough will be thick and very sticky. |
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4
Done
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Using a 2-inch ice cream scoop, scoop the dough and place on the prepared baking sheets 2 inches apart. Press a fork into the tops to create a criss-cross pattern. Bake for 11 minutes, or until very lightly browned on the sides. The centers will look very soft and undercooked. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, about 10 minutes. The cookies will continue to “set” on the baking sheet during this time. Serve once cooled. |
