So it’s possible we ate a lot of these before we got a picture (and I forgot to take one while packing the holiday cookie tins this year). These were outstanding. I cannot resist anything peanut butter, and could pretty much have eaten the batter and said ever so sorry to the cookie tins. 😉 This is an America’s Test Kitchen recipe, and the only change I made was to use smooth peanut butter instead of chunky. I like it better that way, but it will clearly work whichever way you prefer! A definite winner.
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 2 sticks softened butter (16 Tbl.)
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1 cup peanut butter
- 2 tsp. vanilla extract
- 2 large eggs
Pre-heat oven to 350˚F. Whisk together flour, salt, baking soda, and baking powder in a large bowl and set aside.
In a mixer fitted with the paddle attachment, beat together softened butter and both sugars until light and fluffy (3-5 minutes). Mix in peanut butter until incorporated, about 30 seconds on medium. Add vanilla and eggs, one at a time, scraping after each addition. Reduce mixer to low and slowly add dry ingredients, just until incorporated.
Take 2 tablespoons of the dough and roll into a ball and place on a parchment lined or prepared baking sheet. Using a fork dipped in cold water, make a cross in the dough. Repeat with the rest of the dough, keeping 2 inches apart on the baking sheet (stick to this, these guys spread!). Bake for 10-12 minutes, rotating halfway between cooking time, and just until the edges are golden brown and the centers are puffy. Cool on a wire rack for about 30 minutes.