Chef Giselle Miller turns back the clock to holidays past with these peanut butter cookies: “I personally think these are a very Christmas-y cookie because of the chewy-ness and the way they bring out the kid in you.” Your belly doesn’t have to be a bowl full of jelly to put away a plate of these, but you can take a tip from the big guy and pair them with a cold glass of milk.
- 3 cups butter, softened
- 3 cups granulated sugar
- 2 3/4 cups brown sugar
- 6 eggs
- 2 tablespoons vanilla extract
- 2 1/2 cups soft peanut butter
- 8 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 tablespoons salt
- Preheat oven to 325 degrees.
- In an electric mixer, beat the butter with both sugars for 4 minutes until light and fluffy. Scrape the sides of the bowl and beat again for 2 more minutes.
- Add eggs and mix one at a time. Scrape the sides of the bowl and add the vanilla extract. Mix for 1 minute.
- Add the soft peanut butter and mix until incorporated.
- Add all of the dry ingredients at once. Mix on low speed for 1 minute, careful not to over mix.
- Scoop cookies onto a sheet tray lined with parchment. Chill in the fridge for at least 30 minutes or overnight.
- Bake for 8-10 minutes, or until golden brown.