Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Classic Peanut Butter Cookies 5.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 4 dozen For the best texture, use regular, not natural, peanut butter. Ingredients 2 ½ cups all-purpose flour 1 ½ teaspoons baking soda ½ teaspoon salt 1 cup (2 sticks) unsalted butter, softened 1 cup granulated sugar 1 cup packed light-brown sugar 2 large eggs 1 ½ cups smooth peanut butter Directions Preheat oven to 350 degrees. Whisk flour, baking soda, and salt in a medium bowl. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs, then peanut butter. Reduce speed to low. Add flour mixture in 3 batches, mixing until just combined after each addition. Cover with plastic wrap, and refrigerate 30 minutes. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 1 1/2 inches apart. Press cookies with fork tines to flatten and create a cross-hatch pattern. Bake until golden brown, 14 to 16 minutes. Let cool on sheets 5 minutes. Transfer cookies to wire racks to cool completely. Cook's Notes The cookies can be stored in airtight containers at room temperature up to 3 days. Rate it Print