Peanut Butter Cookies

Ingredients

• 1 cup unsalted butter (room temperature)
• 1 cup sugar
• 1 cup light brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 ¾ cups chunky peanut butter
• 2 ⅔ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt

Instructions

1. Cream butter, sugar, and brown sugar in the bowl of a stand mixer on medium speed for about 5 minutes, or until the mixture is light and fluffy.
2. Beat in the eggs and vanilla on medium speed for 2-3 minutes or until thoroughly combined. Scrape the bowl and paddle to make sure the eggs are thoroughly incorporated.
3. Beat in the peanut butter on medium-low speed for another 2 minutes, or until thoroughly combined.
4. In a medium bowl, stir together flour, baking soda, and salt. Slowly add the flour mixture to the mixer bowl and mix just until the dry ingredients are totally incorporated and the dough is evenly mixed.
5. For the best results, scrape the dough into an airtight container and let it rest in the refrigerator overnight (or at least 3-4 hours) before baking. When you are ready to bake, preheat oven to 350 degrees.
6. Drop the dough in 1/4-cup balls onto a baking sheet, spacing 2 inches apart. Flatten each ball slightly with the palm of your hand. Use a fork to create the traditional criss-cross pattern on top of each cookie.
7. Bake for 18-20 minutes, or until cookies are golden brown on the edges and still pale and slightly soft in the center. Let cool on the baking sheet on a wire rack for 5-10 minutes, then transfer the cookies to the rack to cool completely.

Cookies can be stored in an airtight container at room temperature for up to 3 days.
The unbaked dough can be stored in an airtight container in the refrigerator for up to 1 week.