Peanut Butter Cookies
Heat oven to 350 degrees.
Makes 36 - 40 cookies
In the bowl of an electric mixer combine until light and fluffy:
- ½ lb. unsalted butter (room temperature)
- 1-1/2 cups brown sugar, (packed)
Add one at a time:
- 2 extra-large eggs (room temperature)
- 2 tsp. vanilla extract
- 1 cup smooth peanut butter
In a separate bowl sift together:
- 2-1/2 cups all-purpose flour
- 1 tsp. baking powder
- ½ tsp. kosher salt
Add sifted ingredients to batter. Mix only until combined.
- 1 bag semisweet chocolate chips
Put a piece of parchment paper on a cookie sheet
Use a 1-3/4 inch ice cream scoop to drop the dough onto the cookie sheet. If you don’t have an ice cream scoop, use a rounded tablespoon of dough for each cookie.
Dampen your hands, flatten the dough lightly, then press the tines of a wet fork in both directions to make a criss-cross pattern.
Bake for exactly 17 minutes (the cookies will seem underdone). Do not over bake.
Remove from the oven and let cool slightly on the pan, then transfer to a wire rack and let cool completely.