Ingredients
2 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. kosher salt
1 c. (2 sticks) butter, softened
1 c. granulated sugar
1 c. packed brown sugar
2 large eggs
1 1/2 c. creamy peanut butter
Preparation
Step 1In a large bowl, whisk together flour, baking soda, baking powder, and salt. Step 2Using a stand or hand mixer, beat butter and sugars on medium speed until very fluffy, 2 minutes. Beat in eggs one at a time, mixing well after each addition. Add peanut butter and continue mixing until mixture is completely smooth and fluffy, 2 to 3 minutes more.
Step 3Add flour mixture in batches and continue mixing, scraping sides of bowl as you go. Refrigerate batter 1 hour.Step 4When ready to bake, preheat oven to 350° and line two baking sheets with parchment. Drop tablespoons of dough on prepared baking sheets, about 2” apart. Step 5Using a fork, score cookies with a cross-hatch pattern. Step 6Bake until golden, 15 to 18 minutes. Transfer to wire rack to let cool before serving.
Pro tip: although we prefer eating natural peanut butter, for baking, we reach for the processed stuff. Unlike the natural brands, the fats in processed peanut butter remain homogenous while baking, resulting in tender cookies that spread just the right amount and aren’t at all greasy. Look for processed brands without added sugar or salt if you’d like to stay as close to the natural stuff as possible. Using a little water and slightly wetting your fork before pressing into the cookies can help fork release more easily from the sticky dough. Made these? Let us know how it went in the comment section below!
