These classic peanut butter cookies come from Joanne Chang's Flour Bakery. They have a perfect balance of salty and sweet to bring out the peanut butter flavor in the cookies.
Author: Eva Bakes
2 and 2/3cupsall-purpose flour
1cup (2 sticks)unsalted butterroom temperature
1cuplight brown sugarpacked
1 and 3/4cupschunky peanut butter
In a large bowl, whisk together the flour, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, beat the butter and sugars together on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, until they are well incorporated. Add the vanilla and peanut butter and mix until well blended.
Turn the mixer to low and slowly add in the dry ingredients. Do not over mix. Turn the mixer off.
Cover the bowl with plastic wrap and store in the refrigerator for at least 3-4 hours or overnight.
Preheat your oven to 350 degrees F.
Once the dough has thoroughly chilled, use a medium cookie scoop (or two spoons) to portion out the dough onto a parchment paper lined baking sheet (I used a silicone mat). Place the dough balls about 2 inches apart. Slightly press down on each dough ball to flatten them. Using a fork, press down slightly on the top of each cookie to make an "x" pattern.
Bake in your preheated oven for 18-20 minutes or until the cookie are golden on the edges yet slightly soft (and a bit underbaked) in the middle.
Allow the cookies to cool completely before serving.