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Boy Eats World!
by David Lawrence

A peanut butter cookie is a wonderful thing. So perfect in its simplicity, it needs no further introduction.
Makes 5 dozen cookies

• 2 sticks unsalted butter, room temperature
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 cup chunky peanut butter*
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon kosher salt

Preheat the oven to 350°F.

Line a baking sheet with parchment paper. In the bowl of a freestanding mixer fitted with a paddle attachment or a handheld electric mixer, cream together the butter, both sugars, and the peanut butter. Add in the eggs one at a time, scraping down the sides of the bowl as needed. Add the vanilla and mix until well incorporated.

In a medium bowl, whisk together the flour, baking soda, and salt and add to the wet ingredients with the mixer on low speed, mixing until the dough forms.

Roll the dough into balls about the size of a walnut and place 2 inches apart on the prepared pan. Dip a fork in flour and, using the back of the tines, flatten the balls to about 1/2 inch thick, making a crisscross pattern across the cookies. Bake until lightly golden brown on the edges, 10 to 12 minutes. Let cool on a rack before serving.

*I use chunky peanut butter because I like the crunch and texture. Feel free to use smooth if you prefer.



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