This recipe makes 40 cookies.
Peanut butter cookies keep only for a day, but the dough can be frozen for up to six months or refrigerated for up to a week.
Ingredients
- 1 cup creamy peanut butter
- 3⁄4 cup unsalted butter
- 1⁄2 cup packed dark brown sugar
- 1⁄2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 21⁄2 cups all-purpose flour
- 1 tsp baking soda
- 1⁄2 tsp salt
Preparation
- Beat the peanut butter and butter on medium speed until smooth.
- Add the sugars; beat until mixture is light and fluffy. One at a time, add the eggs and beat until smooth.
- Beat in the vanilla.
- Add the flour, baking soda, and salt.
- Beat on low speed just until the flour is incorporated.
- Form the dough into 1 1⁄2-inch balls; place on half-sheet pans.
- Using the tines of a fork, press into dough to make criss-cross patterns, dipping tines in sugar to prevent sticking.
- Bake cookies at 375°F until edges are golden and centers are puffed and almost set, 12 to 14 minutes.
- Let cookies cool 5 minutes on pans to set before transferring them to wire racks.
Increase baking time for crisper cookies.
