Recipes Bread + Dough Soft and Chewy Peanut Butter Cookies 4.1 (9) 6 Reviews All you need is a glass of milk to make these delicious soft and chewy peanut butter cookies complete. Slideshow: More Cookie Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Published on November 4, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 1 hrs 30 mins Yield: 30 3-inch cookies Ingredients 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon kosher or sea salt 3/4 cup unsalted butter, at room temperature 1 cup packed brown sugar 1 cup sugar 1 cup creamy peanut butter 2 large eggs 1 teaspoon pure vanilla extract Directions In a bowl, whisk together the flour, baking powder, and salt. Set aside. In a mixer, cream together the butter, brown sugar, and sugar until light and fluffy, about 2 minutes. Beat in the peanut butter until combined. Beat in the eggs and vanilla. Stir in the flour mixture until just combined. Cover and chill the dough for at least 1 hour. Preheat the oven to 375°F. Line a couple sheet pans with parchment paper. Form the dough into 1 1/2-inch balls using a 1-ounce cookie scoop and place on the lined sheet pan 2-inches apart. Bake for 11-14 minutes or until the cookies are just set on the edges and lightly browned. Let them cool for a few minutes and then transfer to a wire rack to finish cooling. Rate it Print