Bake: 16 min. per batch
Yield: about 80 cookies
- 3 cups all-purpose flour
- 2 tsp. baking soda
- 1/2 tsp. salt
- 16 Tbsp. (2 sticks) unsalted butter, at room temperature
- 3/4 cup sugar
- 1 1/4 cup packed dark brown sugar
- 2 large eggs
- 1 1/2 tsp. vanilla extract
- 1 cup creamy or crunch peanut butter
2.) With an electric mixer on medium-high speed, beat butter with both sugars for about 3 minutes, until light and fluffy. Reduce speed to medium and add eggs and vanilla; beat until smooth and well combined. Beat in peanut butter. Scrape down sides of bowl. Reduce speed to low and beat in flour mixture in 2 batches, until just combined.
3.) From dough into 1-inch balls and place on baking sheets. Flatten each ball by pressing with tines of a fork in a crisscross pattern. Bake, switching pans halfway through, 14 to 16 minutes, or until colden brown on bottom and barely colored on top. Cool on pans on wire racks for 5 minutes. With a spatula, carefully transfer cookies to a wire rack and allow to cool completely. Repeat with remaining cookie dough.
Per serving (2 cookies): 160 Cal., 8g Fat (4g Sat.), 23mg Chol., 1g Fiber, 3g Pro., 19g Carb., 101mg Sod.
Recipe via All You Magazine