The Best Peanut Butter Cookies

INGREDIENTS

2 ½ cups (355 g) all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup salted butter, softened to room temperature
2 cups (510 g) creamy peanut butter*
1-½ cups brown sugar
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract

add in mix ins (peanut butter chips, chocolate chips, chopped Reese's, etc) or dip half the cookie in melted chocolate when cooled, optional

INSTRUCTIONS 

1. Preheat the oven to 350℉. Line half sheet pans with parchment paper. Set aside.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, beat together the butter and peanut butter until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed.

4. Add the brown sugar and granulated sugar and mix until combined. Beat in the eggs and vanilla until creamy.

5. Add the dry ingredients and mix until combined.

6. Scoop the dough and roll into 1- or 2-inch balls and place them 2 inches apart on prepared baking sheets.

7. Bake for 9-11 minutes until puffed. Don't over bake (err on the side of underbaking slightly).
Remove from the oven and use a flat-bottomed glass to immediately press each cookie to flatten slightly. Don't flatten the cookies too much, just press the puffed part down until the cookies are an even thickness.
Scoop onto a cooling rack to cool completely. These cookies freeze great (and actually taste amazing straight from the fridge or freezer).

*Peanut Butter: this recipe has been tested with traditional creamy peanut butter (like Jif or Skippy) - I haven't tried it with natural peanut butter. 

*I didn't roll the dough so they don't appear smooth in the picture

Yield about 36 cookies

from Mel's Kitchen Cafe