Two at a Time Baking

We are having a potluck lunch tomorrow at my office and I made a double batch of these peanut butter cookies.  I only made one tweak - since there was so much flour, I added it in two batches, mixing on low in between each addition.  I used a combination of jelly roll pans, baking sheets, parchment paper and silicone mats.  I preferred the cookies that were baked on silicone mats.  Everything worked out really well - further confirming this as my go-to peanut butter cookie recipe.  Yum!

Classic Peanut Butter Cookies
Makes 20 cookies
Adapted from Cookie Madness

1 cup light brown sugar, packed
1 cup granulated sugar
1 cup butter, room temperature
1 cup smooth peanut butter
2 teaspoons vanilla extract
2 large eggs
2.5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

1. Preheat oven to 375 degrees.  Line baking sheets with silicone baking mat or parchment paper.
2.  Combine white and brown sugars, butter, peanut butter, vanilla and egg.  Beat well for about 1-2 minutes using an electric mixer until well combined.
3.  In a separate bowl, stir together flour, baking powder, baking soda and salt.  Add to batter in two batches, beating well on low speed in between each (about 20-30 seconds each).
4.  Using a 0.25 cup ice cream scoop, drop dough onto baking sheet leaving about 2 inches in between cookies.
5. Bake for 13-16 minutes until lightly browned. Allow to cool on cookie sheet for about 5 minutes and then cool on a wire rack.
6.  Enjoy!