Ultimate Peanut Butter Cookies
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Ingredients
3 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
16 tablespoons (2 sticks) unsalted butter, room temperature
¾ cup sugar
1 ¼ cups packed dark brown sugar
2 large eggs
1 ½ teaspoons vanilla extract
1 cup butter or crunchy peanut butter
To make
this peanut butter cookie is the perfect afternoon snack. Serve with a glass of milk to make the cookies even tastier.
Place the baking sheets in the upper and lower third of the oven and preheat to 350°F. Brush 2 large baking trays with butter. Whisk together the flour, baking soda, and salt in a medium bowl.Using an electric mixer on medium-high speed, beat the butter with both sugars for about 3 minutes, until light and fluffy. Reduce the speed to medium and add the eggs and vanilla; beat until smooth. Whisk in the peanut butter. Clean the sides of the bowl. Reduce the speed to low and beat the flour mixture in 2 batches until smooth.Form the dough into 1-inch-thick balls and place on a baking sheet. Flatten each ball by pressing the tines of the fork crosswise. Bake, changing shape halfway through, 14 to 16 minutes, or until golden brown on the bottom and barely visible on top. Cool on baking sheets on a wire rack for 5 minutes. Using a spatula, carefully transfer the cookies to a wire rack and let them cool completely. Repeat with the remaining cookie dough.
Place the baking sheets in the upper and lower third of the oven and preheat to 350°F. Brush 2 large baking trays with butter. Whisk together the flour, baking soda, and salt in a medium bowl.Using an electric mixer on medium-high speed, beat the butter with both sugars for about 3 minutes, until light and fluffy. Reduce the speed to medium and add the eggs and vanilla; beat until smooth. Whisk in the peanut butter. Clean the sides of the bowl. Reduce the speed to low and beat the flour mixture in 2 batches until smooth.Form the dough into 1-inch-thick balls and place on a baking sheet. Flatten each ball by pressing the tines of the fork crosswise. Bake, changing shape halfway through, 14 to 16 minutes, or until golden brown on the bottom and barely visible on top. Cool on baking sheets on a wire rack for 5 minutes. Using a spatula, carefully transfer the cookies to a wire rack and let them cool completely. Repeat with the remaining cookie dough.
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Author:Admin
Published: 11/20/2023 8:25 PM
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