Back-to-school always makes me think of coming home those first few days to a plate of warm cookies my grandma had made for me. We would eat a few cookies and chat about how my day was. I didn’t know then, but that simple gesture would stick with me. Now as a parent, I can’t wait to welcome my son home from his first few days of school with a warm cookie and a listening ear. My favorite cookies were always peanut butter. Growing up they were smooth and creamy, crisp around the edges but still soft in the middle. Now, I prefer my peanut butter cookies with a little more texture. These cookies use chunky peanut butter and sometimes I toss in a cup of chocolate chips to jazz them up. Whether for an afterschool treat or just because, enjoy these chunky peanut butter cookies with a loved one and a good conversation. 

Chunky Peanut Butter Cookies
Yields 2 dozen

Ingredients
2 sticks unsalted butter, softened
1 cup granulated sugar
1 cup packed dark brown sugar
2 eggs
1 teaspoon vanilla extract
1¾ cups chunky peanut butter
2¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt 

Directions 

1. Using a stand mixer with the paddle attachment, cream together the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 8 minutes. 
2. Stop the mixer and scrape down the sides and bottom. Add the eggs and vanilla and mix on medium speed for 2 minutes. 
3. Add peanut butter and on medium-low speed, mix until evenly combined.
4. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. 
5. On low speed, gradually add the flour mixture to the butter-sugar mixture and mix until just incorporated. 
6. For best results, scrape the dough into an airtight container and chill in the refrigerator overnight or at last 4 hours. 
7. Preheat the oven to 350 degrees and line a baking sheet with parchment paper. 
8. Form the dough into ¼-cup balls and space 2 inches apart on a baking sheet. Slightly flatten each ball with the palm of your hand. Use a fork to create a crisscross pattern on top of each cookie. Bake for 15 to 20 minutes, or until the edges of the cookies are golden brown and the center is still pale and soft. Remove from the oven and cool on a wire rack. 
9. Cookies can be stored in an airtight container at room temperature for up to 3 days.

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