Because "classic" doesn't always mean "boring."
I hadn't had these in years, but they tasted just as I remembered. And luckily, they come together exceptionally fast.
WHAT YOU NEED:
1/2 cup unsalted butter, softened
1/2 cup peanut butter*
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup all-purpose flour
1 cup peanut butter chips (optional)
*There is a time and a place for all-natural peanut butter. This is not it. I recommend using classic Skippy Creamy.
- Preheat oven to 350 degrees. In a medium bowl, cream together butter and peanut butter using a hand mixer. Beat in the two sugars until light and fluffy, about 3 minutes.
- Beat in the remaining ingredients until just combined. Fold in the peanut butter chips (optional) with a spatula.
- Place dough in the freezer while you cover two baking sheets with parchment paper or cooking spray.
- Remove dough from freezer. Arrange heaping tablespoon-sized balls a few inches apart on the prepared baking sheets. Use a fork to lightly press down the dough in a criss-cross pattern.
- Bake the cookies for 8-11 minutes, or until lightly golden brown and just set on the edges. Let cool for a few minutes on baking sheets before tasting.
Recipe adapted from Food52.