Classic Peanut Butter Cookies
1 c. (2 sticks) unsalted butter, room temperature
1 c. granulated sugar
1 c. light brown sugar
2 eggs, room temperature
1 tsp. vanilla extract
1 3/4 c. peanut butter (Chang calls for chunky, but I used smooth for that classic texture.)
2 2/3 c. all-purpose flour
1 tsp. baking soda
1 tsp. Kosher salt
1. Place oven racks in middle-lower and middle-upper positions and preheat oven to 350 degrees F. Line two rimmed baking sheets with silicone baking mats or parchment paper.
2. Using a stand mixer fitted with the paddle attachment, cream together butter and sugars on medium speed until light and fluffy, about 5 minutes.
3. Beat in eggs and vanilla on medium speed until mixture is thoroughly combined, about 2 minutes. Using a rubber spatula, scrape down sides of bowl.
4. Add in peanut butter and mix on medium-low speed until mixtures is smooth and completely combined, 2 minutes more.
5. In a medium bowl, stir together flour, baking soda, and salt. Add flour mixture to peanut butter mixture in three additions, beating on low speed until just combined.
6. Using a standard-sized cookie scoop or tablespoon, drop dough onto prepared baking sheets. With a fork, make traditional criss-cross pattern on the top of each cookie. Bake 8-10 minutes, depending on if you prefer soft or crispy cookies, switching halfway through, or until golden brown around the edges and still pale in the center. Let cool on the baking sheet on a wire rack 5 minutes, then remove and place directly on wire rack to finish cooling. Store in an airtight container up to one week. Makes approximately 6 dozen.