_{Photo: Ryan Benyi; Styling: Stephana Bottom}

Ingredients

3 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

16 tablespoons (2 sticks) unsalted butter, at room temperature

3/4 cup sugar

1 1/4 cups packed dark brown sugar

2 large eggs

1 1/2 teaspoons vanilla extract

1 cup creamy or crunchy peanut butter

Preparation

1. Position racks in upper and lower thirds of oven and preheat to 350°F. Butter 2 large baking sheets. Whisk together flour, baking soda and salt in a medium bowl.

2. With an electric mixer on medium-high speed, beat butter with both sugars for about 3 minutes, until light and fluffy. Reduce speed to medium and add eggs and vanilla; beat until smooth and well combined. Beat in peanut butter. Scrape down sides of bowl. Reduce speed to low and beat in flour mixture in 2 batches, until just combined.

3. Form dough into 1-inch balls and place on baking sheets. Flatten each ball by pressing with tines of a fork in a crisscross pattern. Bake, switching pans halfway through, 14 to 16 minutes, or until golden brown on bottom and barely colored on top. Cool on pans on wire racks for 5 minutes. With a spatula, carefully transfer cookies to a wire rack and allow to cool completely. Repeat with remaining cookie dough.

Makes 80 cookies

Borrowed from All You, October 2009

This and other awesome recipes @ http://wdez.com/blogs/cassacopia/