Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Ingredients
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2 sticks (1/2 a pound) of unsalted butter, at room temperature
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1/2 cup of granulated white sugar (I used superfine baking sugar)
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1/2 cup of light brown sugar, packed
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2/3 cup of peanut butter
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2 eggs
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1 teaspoon vanilla extract
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2 1/2 cups of all-purpose flour
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1 teaspoon of baking soda
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1/2 teaspoon of salt
Instructions
Prepare a baking sheet (or two) by fitting it with a Silpat mat or a sheet of parchment paper.Combine the flour, baking soda, and salt in a medium bowl and set aside.Cream the butter, sugars, and peanut butter in a standing mixer with the paddle attachment, or with a hand mixer.Add the two eggs, increase the mixer speed, and beat until the batter is fluffy-looking.Reduce the mixer speed to medium-low and add the vanilla extract. Beat until fully combined.Keep the mixer running and add the flour mixture in a slow, steady stream. Mix until just combined.Using your hands or a cookie scoop, form balls of dough that are about an inch across. Space them a couple inches apart on your prepared cookie sheet (I can fit about a dozen on my favorite sheet) and then place the remaining dough and cookie sheet in the fridge for about 20 minutes.Preheat your oven to 350 degrees Fahrenheit.After the prepared cookie dough balls are chilled, 15-20 minutes, remove the cookie sheet from the fridge and place it on the middle rack of your preheated oven. Bake until the tops are mostly golden brown, about 14-18 minutes.Remove the cookies from the oven and then transfer them to a cookie cooling rack.Repeat the process of forming dough balls and allowing them to chill a few minutes before baking as many times as necessary.Enjoy!
