parchment paper or silicone mats<\/strong> - Cookies can stick to aluminum pans so line them with parchment paper (preferable) or silicone mats.<\/li>\n<\/ul>\n\n\n\nNOTE: If you bake your cookies on a non-stick pan, you may need to cut the baking time down by 1-2 minutes.<\/p>\n\n\n\n <\/figure>\n\n\n\nInstructions:<\/h3>\n\n\n\n\nBeat 1 cup of butter until light and fluffy then add 1 cup of peanut butter, 1 cup packed brown sugar, and 1 cup granulated sugar, and beat until smooth.<\/li>\n\n\n\n Add 2 eggs and beat to combine.<\/li>\n\n\n\n In a separate bowl stir together 3 cups of all-purpose flour, 1 \u00bd teaspoons baking soda, \u00bd teaspoon baking powder, and salt.<\/li>\n\n\n\n Pour the dry ingredients into the wet ingredients and blend just until combined.<\/li>\n\n\n\n Scoop out 2-tablespoon portions of the cookie dough and arrange them on your parchment paper-lined baking sheets.<\/li>\n\n\n\n Flatten using a fork then rotate the cookies and flatten with the fork again.\n\nYou can roll the cookie scoops into balls if you want, but it isn't really necessary. The cookies will bake with cracks and crevices even if you roll them into smooth balls.<\/li>\n<\/ul>\n<\/li>\n\n\n\n Bake in a 350-degree F (177\u00b0 C) oven for 10-12 minutes until the edges are set and the tops of the cookies no longer look wet.<\/li>\n\n\n\n If your kitchen is warm, you may want to place your unbaked cookies in the refrigerator.\n\nIf the cookie dough gets too warm, the butter will get really soft and your cookies may spread too much. <\/li>\n\n\n\n If you chill the dough after you've scooped the cookies, it also makes it easier to make the criss-cross pattern with the fork. The fork won't stick to the chilled dough. <\/li>\n<\/ul>\n<\/li>\n\n\n\n Remove from the oven and allow the cookies to cool for at least 10 minutes on the baking tray.<\/li>\n\n\n\n Then, you can move them to a cooling rack to cool completely or you can just leave them on the tray.<\/li>\n<\/ol>\n\n\n\nNOTES:<\/p>\n\n\n\n
\nI like to use my stand mixer to make this cookie dough.<\/li>\n\n\n\n You can use a hand-held mixer for the wet ingredients but once you add the flour and mix it a little, you may need to finish mixing the dough by hand so you don't burn out the motor in your mixer.<\/li>\n\n\n\n You can also easily divide this recipe in half. If you make a small batch of cookie dough, an electric mixer will work fine to add all of the dry ingredients. <\/li>\n<\/ul>\n\n\n\nTips for making the best peanut butter cookies:<\/h2>\n\n\n\n\nUse an ice cream scoop to portion the cookies so they are all the same size.<\/li>\n\n\n\n Flatten the cookies using the tines of a fork making a criss-cross pattern on top of each cookie. <\/li>\n\n\n\n Use brown sugar and white (granulated) sugar to make chewy cookies with crisp edges. <\/li>\n\n\n\n Mix in your favorite creamy peanut butter. I use Jif! <\/li>\n\n\n\n Bake on an aluminum cookie sheet topped with a piece of parchment paper to ensure even browning.<\/li>\n\n\n\n Store in an airtight container to keep the cookies soft and chewy. <\/li>\n<\/ol>\n\n\n\nPrintable Recipe<\/h2>\n\n\n\n