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The Best Peanut Butter Cookies {#Recipe}

America's Test Kitchen Cookbook
Found on momspotted.com
5 from 11 votes
Course Cookies
Servings 24

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 2 sticks softened butter
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 1 cup extra-crunchy peanut butter
  • 2 tsp. vanilla extract
  • 2 large eggs

Instructions
 

  • Pre-heat oven to 350˚F.
  • Whisk the flour, salt, baking soda, and baking powder in a large bowl and set aside.
  • Beat butter and sugars in your stand mixer bowl combined with your paddle attachment. Mix on medium until light & fluffy (3-6 minutes). Beat in the peanut butter until fully combined (30 seconds). Beat in the vanilla, then the eggs (one at a time) and then scrape down the bowl.
  • Slowly add in flour mixture while beating together on low.
  • Take 3 tbs. and make dough balls with it. Place evenly on baking sheets (preferably on a Silpat) about 2 inches apart. Use a fork to make a criss-cross pattern on top by pressing it down on the dough balls.
  • Bake until golden and centers are puffed and beginning to deflate (10-12 minutes). Let it for 10 minutes then eat warm or transfer to wire rack and let them cool completely.
  • MAKE AHEAD:
  • The dough can be made up to 3 days in advance and stored in the fridge covered tightly. If freezing the dough, freeze in dough balls and then baking at 300 for 17-22 minutes (on the tray frozen). Frozen dough balls are good for up to one month.