Homey Peanut Butter Cookies
(Makes about 4-1/2 dozen cookies)
- 3 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 1 cup sugar
- 1 cup packed dark brown sugar
- 12 Tbsp. (1-1/2 sticks) unsalted butter, softened
- 2 large or extra large eggs
- 1 cup all-natural creamy peanut butter
- 2 tsp. pure vanilla extract
Heat oven to 350°F. Whisk together flour, baking powder and salt in a bowl; set aside.
Cream sugars and butter together with an electric mixer until light and fluffy, 2 to 3 minutes.
Add eggs one at a time, beating well after each addition until dough is smooth.
Add peanut butter and vanilla and beat until smooth.
Add flour mixture and beat until well combined.
Using a small ice-cream scoop, portion out dough balls two inches apart on a parchment paper-lined baking sheet.
Using a fork, press tines over each ball in a crosshatch pattern to flatten.
Bake in a convection oven for 8 to 10 minutes, or in a conventional oven for 10 to 12 minutes, until golden brown.
These freeze beautifully, layered between sheets of waxed paper in an airtight container.