Ingredients

The following ingredients have 4 Servings
  • 1 cup butter ((at room temperature))
  • 1 1/2 cups peanut butter ((creamy or chunky))
  • 1 cup sugar
  • 1 cup light brown sugar ((packed))
  • 2 large eggs ((at room temperature))
  • 1 tsp vanilla extract
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 3/4 cups all-purpose flour

Instruction

  • Preheat your oven to 350 degrees F (175 degrees C) and line your baking sheet(s) with parchment paper.
  • In a large mixing bowl, or the bowl of your stand mixer, cream together the butter, peanut butter, sugar, and light brown sugar until creamy.
  • Add the eggs, vanilla extract, baking soda, baking powder, and salt then mix until smooth. *Add 1 tablespoon of your flour if the wet ingredients start to 'curdle' with the addition of the eggs.
  • Stir in the flour until it has been completely incorporated into the dough.
  • Shape the dough into 1 inch round balls, roll them in sugar if desired. Place onto parchment paper-lined baking sheets with approximately 2 inches of spacing between each cookie.
  • Use a fork to gently press the cookies down to about half the height. Criss-cross the tine marks to make the usual checkered pattern of peanut butter cookies.
  • Bake at 350 degrees F (175 degrees C) for 8-10 minutes, or until the cookie edges begin to brown slightly.
  • Remove cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring the cookies to a wire cooling rack to cool completely.