Peanut Butter Cookies

1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
1 3/4  cups chunky peanut butter
2 2/3 cup unbleached all purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt

Using a stand mixer fitted with the paddle attachment, cream together butter, white sugar, and brown sugar on medium speed for 5 minutes, or until light and fluffy. Stop the mixer a few times and use rubber spatula to scrape the sides and bottom of the bowl. Beat in eggs and vanilla on medium speed for 2-3 minutes. Beat in the peanut butter for another 2-3 minutes.

In medium bowl, stir together flour, baking soda and salt. On low speed, slowly add the flour mixture to the butter mixture, and mix just until the dry ingredients are totally incorporated.

For best result, scrape the dough into an airtight container and let it rest in the refrigerator overnight before baking.

When you are ready to bake, preheat the oven to 350 degrees. Drop the dough in 1/4-cup balls into baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand. Use a fork to create the traditional crisscross pattern on the top of each cookie. Bake for 15 minutes, then transfer the cookie to the rack to cool completely.