By Scott Lang
8 ounces unsalted butter, softened 1 cup smooth peanut butter 1⁄2 cup white granulated sugar 1⁄2 cup light brown sugar, packed 2 large eggs 1 1⁄2 teaspoons vanilla extract 2 cups all-purpose flour 3⁄4 teaspoon baking soda 1⁄4 teaspoon salt
Carefully preheat your oven to 350° Fahrenheit. Cover several baking sheets with unwaxed parchment paper and place aside.
Using an electric mixer, cream the softened butter and peanut butter together until well-blended and fluffy.
Gradually beat in the granulated sugar and brown sugar, scraping down the sides as needed. Add in the eggs and vanilla, mixing well.
In a separate bowl, stir together the flour, baking soda and salt. Gradually add these dry ingredients to the wet ingredients, mixing on low speed until just merged together and a cookie dough is formed.
Scoop out a tablespoon of cookie dough and roll in your palms to form 1 inch balls. Space evenly apart on your prepared baking sheets.
Take a fork and press down on each ball in a crosshatch pattern.
Bake one sheet of cookies at a time for about 9 to 11 minutes, until just set and lightly golden brown around the edges.
Allow to cool for 5 minutes on the baking sheet, then remove to a wire rack to cool completely.