These cookies are Brandon's favorite! I make them for all occasions, (and no occasions sometimes too, like today). They are soft, sweet, and salty, all at the same time. If you want to make the dough ahead of time, it can be refrigerated for up to 2 days.
Ingredients:
2 1/2 cups all purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 sticks (16 tablespoons) unsalted butter (softened)
1 cup packed light brown sugar
1 cup granulated sugar
1 cup extra crunchy peanut butter
2 teaspoons vanilla extract
2 eggs
1) Adjust the oven racks to the upper middle, and lower middle positions, and pre-heat it to 350 degrees. Line 2 baking pans with parchment paper. Parchment paper is the key to not having a crunchy bottom. I have tried it with foil, but parchment works much better.
2) Whisk together the flour, salt, baking soda, and baking powder and set aside.
3) Using a stand mixer or an electric hand mixer, beat together the butter and both kinds of sugars until light and fluffy. This may take up to 3 mins. Then mix in the peanut butter and beat until well incorporated. Add in the vanilla and eggs, one at a time, and continue to mix for about 30 more seconds.
4) Reduce mixer speed and slowly add the flour mixture until well combined.
5) Roll dough into balls about the size of a golf ball and place them on the parchment lined baking sheet. To create the crosshatch design, dip a fork into a bowl of cold water (this prevents the fork from sticking) and the press the fork into the dough ball twice, at perpendicular angles. See picture below.
6) Bake cookies until the edges are golden and the centers have puffed, about 12-14 minutes, switching and rotating the baking sheets halfway through baking.
7) Let the cookies cool on a wire rack. They will harden some as they sit. Do not over bake the cookies. They will feel soft when you transfer them to the wire rack.
Once they are cool, enjoy!
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