Peanut Butter Cookies

Ingredients

 2 1/2 cups all-purpose flour           

1 1/2 teaspoons baking soda    

1/2 teaspoon salt            

1 cup unsalted butter, softened       

1 cup granulated sugar      

1 cup packed light-brown sugar           

2 large eggs            

1 1/2 cups smooth peanut butter

Directions

1. Preheat oven to 350 degrees. Whisk flour, baking soda, and salt in a medium bowl.
2.      Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs, then peanut butter.
3. Reduce speed to low. Add flour mixture in 3 batches, mixing until just combined after each addition. Cover with plastic wrap, and refrigerate 30 minutes.
4. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 1 1/2 inches apart. Press cookies with fork tines to flatten and create a cross-hatch pattern. Bake until golden brown, 14 to 16 minutes. Let cool on sheets 5 minutes. Transfer cookies to wire racks to cool completely.

Brownies

RECIPE Adapted from MARTHA STEWART

Ingredients 

1/2 stick unsalted butter, cut into large pieces           

4 ounces bittersweet chocolate, coarsely chopped            

1 cup white sugar

1/2 cup brown sugar

3 large eggs

1/4 cup unsweetened Dutch-process cocoa powder            

3/4 teaspoon coarse salt

1 1/2 cups all-purpose flour           

 3/4 teaspoon baking powder

Direction

1. Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper, leaving a slight overhang on all sides. Melt butter and chocolate in a double boiler or a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat, and whisk in sugar. Whisk in eggs, one at a time, until combined. Whisk in cocoa and salt. Fold in flour and baking powder until combined.
2. Pour batter into pan. Bake until set and a toothpick inserted into the center comes out with moist crumbs, about 30 minutes. Let cool in pan on a wire rack about 15 minutes. Lift brownies from pan using parchment. Remove parchment, and transfer to a wire rack. Let cool completely. Cut into 9 squares.

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