2 cups peanut butter-the all natural nut butters do not work for this recipe-I use Jif
1 cup sugar
1 cup light brown sugar-packed
2 large eggs
2 teaspoons baking soda
1/2 teaspoon kosher salt
Place all above ingredients in a bowl and mix with mixer, beat until the dough is no longer sticky as you will need to make peanut butter balls and don’t want dough to stick to your hands.
Shape the dough into 1-1 1/2’” round balls (depending on how many cookies you want) and place on a cookie sheet lined with parchment paper. Using the tines of a fork, flatten each ball, making a crisscross pattern (see photo below). The cookies will not spread or get any larger so you can fit about a dozen to a cookie sheet.
Bake at 350 degrees for 9-12 minutes in a pre-heated oven. Rotate the baking sheet halfway through (set a timer so you don’t forget).
When the cookies are done, they will puff up and be slightly golden (don’t overcook as they are not as good when dark).
Remove from the oven, place on a footed cooling rack and cool completely while still on the cookie sheet. If you try to remove them from cookie sheet when hot (or before completely cooled) they will crumble.
Remove carefully and store in air tight containers-I use mason jars.
Makes 2-3 dozen depending on size of cookies.
Additional options (add a generous handful to dough before cooking):
Chocolate chips or white chocolate chips