The Best Peanut Butter Cookies
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 (16-ounce) jar crunchy peanut butter
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
This is easiest in a KitchenAid or strong mixer. Cream butter and sugars until smooth. Add the eggs, yolk, and vanilla; beat until fluffy. Stir in peanut butter. Sift together the flour, baking soda, and salt; stir into the peanut butter mixture. Refrigerate the dough for 2 hours.
Preheat oven to 350 degrees. Lightly grease a cookie sheet.
Drop dough in one-inch balls (I use an Italian ice cream scoop). Place on the prepared cookie sheet and flatten slightly with a fork. Bake for 12 to 15 minutes in the preheated oven. Cookies should look dry on top. Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack.
Makes about 4 dozen.
