Peanut Butter Cookies

Preheat the oven to 350°F and line one or two baking sheets with parchment paper. In a medium bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

In a large bowl using a stand mixer with a paddle attachment or hand mixer, beat together 1 cup of softened salted butter, 1 cup of granulated sugar, and 1 1/4 cups of dark brown sugar until light and fluffy.

Add 1 cup of creamy peanut butter to the sugar mixture, along with 2 teaspoons of vanilla extract, and mix until smooth and creamy.

Add in 2 eggs to the sugar mixture, one at a time, mixing after each addition.

Add the dry ingredients to the wet sugar ingredients and mix until just combined, being careful not to overmix. For the best texture, cover the dough and chill it in the refrigerator for 30 minutes.

Shape the cookies into 2-tablespoon-sized balls, place them on the baking sheets, and gently press the tops with a dinner fork to make a crisscross pattern. Bake for 10-12 minutes, or until slightly golden around the edges.

Once the cookies are baked, allow them to cool on the baking sheets for 5 minutes before transferring them to a baking rack or a parchment-lined countertop.

Enjoy!