Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Classic Peanut Butter Cookies 4.5 (2) 2 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 12, 2017 Rate PRINT Share Close 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. Originally appeared: Martha Stewart Living, July 2006 Rate It PRINT