If you have a jar of peanut butter in the house, you can make these simple cookies right now. With just a handful of pantry staples and a half an hour, you can bake up a batch of these classics for an after school treat or a fuss free dessert. We prefer to use chunky peanut butter but if creamy is all you have on hand, that’s OK too. However, we do recommend using a kid-friendly peanut butter here: the natural varieties will bake into a crumbly cookie which can be tough to transport in lunch boxes.
2 cups creamy peanut butter (not the all-natural variety)
1½ cups granulated sugar
½ cup packed light brown sugar
2 large eggs
2 teaspoons baking soda
2 teaspoons pure vanilla extract
½ teaspoon kosher salt
Calories from fat 66
Sat fat 1g
How to Make It
Heat oven to 350° F.
Using an electric mixer, beat the peanut butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the eggs, baking soda, vanilla, and salt.
Roll heaping tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. With a lightly floured fork, press the dough to a ⅜-inch thickness, making a crisscross pattern on top of each cookie.
Bake, rotating the baking sheets halfway through, until the edges are set, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.
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