Peanut Butter Cookies

Peanut Butter Cookies

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2⅔

    cups all-purpose flour

  • 1

    teaspoon baking soda

  • 1

    teaspoon salt

  • 1

    cup (2 sticks) unsalted butter, room temperature

  • 1

    cup sugar

  • 1

    cup light brown sugar, packed

  • 2

    eggs

  • 1

    teaspoon vanilla extract

  • 1

    cup creamy peanut butter

  • ¾

    cup crunchy peanut butter

Directions

1. Whisk together flour, baking soda, salt, and set aside. 2. In the bowl of a stand mixer cream together butter and sugars until light and fluffy (this should take about 5 minutes on medium speed). Scrape down the edges of the bowl with a rubber spatula as needed. Add eggs and vanilla and beat until thoroughly incorporated, about 3 minutes. Beat in the peanut butter, both creamy and crunchy until thoroughly combined. 3. Slowly add dry ingredients with the mixer on low speed. Mix until all the ingredients are well combined, but be careful not to over mix. As soon as the dry ingredients are incorporated, turn off the mixer. Scoop the dough into a covered container and refrigerate for about 3 hours before baking the cookies. 4. Preheat oven to 350 degrees Fahrenheit. I found that the bottoms of the cookies got a little dark too quickly. To insulate the bottoms of the cookies I doubled up my cookie sheets. Line the top cookie sheet with parchment and drop the dough in 1/4 cup balls onto the baking sheet. Space about three inches apart. 5. Flatten each ball slightly and use a fork to create the crosshatch pattern. 6. Bake for 18 to 20 minutes until the edges are golden brown. Let them sit on the baking sheet to cool for a few minutes before transferring to a rack to cool completely.


Nutrition

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