Ultimate Peanut Butter Cookies

Photo: Ryan Benyi; Styling: Stephana Bottom
hese peanut butter cookies are the perfect afternoon snack. Serve with a glass of milk for the ultimate cookie experience.

Yield:

Yield about 80 cookies (serving size: 2 cookies)

Recipe Time

Prep: 35 Minutes
Cook: 16 Minutes

Nutritional Information

Calories 160
Fat 8 g
Satfat 4 g
Protein 3 g
Carbohydrate 19 g
Fiber 1 g
Cholesterol 23 mg
Sodium 101 mg

Ingredients

3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, at room temperature
3/4 cup sugar
1 1/4 cups packed dark brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup creamy or crunchy peanut butter

Preparation

1. Position racks in upper and lower thirds of oven and preheat to 350°F. Butter 2 large baking sheets. Whisk together flour, baking soda and salt in a medium bowl.

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. Form 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 golden 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.

Note:

October 2009