Ingredients:
• 1 cup creamy peanut butter
• ½ cup unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ cup peanut butter chips (optional)
Directions:
1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
2. Cream the Butters and Sugars: In a large mixing bowl, beat the peanut butter, unsalted butter, brown sugar, and granulated sugar together until smooth and creamy.
3. Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Shape the Cookies: Roll the dough into 1½-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart. Press each dough ball down with a fork to create a crisscross pattern.
6. Bake: Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. The cookies will firm up as they cool.
7. Cool: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
Enjoy your thick, chewy peanut butter cookies!