Classic Peanut Butter Cookies
Serves: 24
  • 1 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 1 cup packed light brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1¾ cups crunchy peanut butter
  • 2⅔ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  1. In a stand mixer, cream together the butter and sugars on medium speed until light and fluffy, about 5 minutes. Scrape down the sides frequently while mixing.Beat in the eggs and vanilla until thoroughly combined. Add peanut butter and beat on low about two minutes, or until thoroughly combined.
  2. In a medium bowl, stir together the flour, baking soda, and salt. Add the flour mixture to the butter-sugar mixture, mixing at low speed just until the dry ingredients are incorporated.
  3. Scrape the dough into an airtight container and refrigerate at least 3-4 hours, preferably overnight.
  4. When ready to bake, heat oven to 350 degrees Fahrenheit. Drop the dough by ¼ cup balls onto a baking sheet, about 2 inches apart. Flatten each ball with your palm, then use a fork to create the traditional criss-cross pattern.
  5. Bake 18-20 minutes, or until the cookies are golden brown on the edges, but still slightly soft in the center. Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
I took these out a bit later than Chang suggested and my cookies were more crispy than chewy. I loved them that way.
Recipe by Sprung At Last at