CLASSIC PEANUT BUTTER COOKIES
For the best texture, use regular, not natural, peanut butter.
Ingredients
- 2½ cups all-purpose flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light-brown sugar
- 2 large eggs
- 1½ cups smooth peanut butter
Instructions
- Preheat oven to 350. Whisk flour, baking soda, and salt in a medium bowl.
- Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs, then peanut butter.
- Reduce speed to low. Add flour mixture in 3 batches, mixing until just combined after each addition. Cover with plastic wrap, and refrigerate 30 minutes.
- Using a 1½-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 1½ inches apart. Press cookies with fork tines to flatten and create a cross-hatch pattern. Bake until golden brown, 14 to 16 minutes. Let cool on sheets 5 minutes. Transfer cookies to wire racks to cool completely.
- The cookies can be stored in airtight containers at room temperature up to 3 days.
Notes
The cookies can be stored in airtight containers at room temperature up to 3 days.
Tried this recipe?Let us know how it was!
