1. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

  2. Mix together (don't beat) the sugar, peanut butter, and vanilla JUST until blended. Mix in the eggs until the mixture is uniform.

  3. Add the flour and mix until combined. Refrigerate the dough for 30 minutes or so.

  4. Drop the cookie dough by tablespoonfuls onto the prepared baking sheets (a tablespoon cookie scoop works well here), leaving 2" between them.

  5. Use a fork to flatten each cookie to about 1/2" thick, making a cross-hatch design (dip it into flour or sugar to keep it from sticking).

  6. Bake the cookies for 12 to 14 minutes, until they're barely beginning to brown around the edges; the tops won't have browned.

  7. Remove them from the oven, and cool on a rack. Store well-wrapped cookies at room temperature for a week or so; freeze for longer storage.

Tips from our Bakers

  • Don't have self-rising flour? Try our recipe for Classic Peanut Butter Cookies using all-purpose flour.
  • If you mix the sugar and peanut butter too long, you'll have greasy cookies; over-mixing these two ingredients will cause the oil in the peanut butter to separate. So watch them closely as you mix, as these two ingredients combine quickly.