2 sticks unsalted butter, room temperature
1 cup lightly packed brown sugar
1 cup sugar
2 cups natural peanut butter
4 eggs, room temperature
2 teaspoons vanilla extract, divided
2 2/3 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
Cream butter and sugars. Beat in peanut butter, then eggs and 1 teaspoon vanilla.
In a separate bowl, mix together flour, soda and salt.
Add to wet ingredients and stir
until almost completely combined. Add remaining vanilla and stir until completely combined.
Cover and refrigerate for at least one hour.
Preheat oven to 375 degrees. Line cookie sheets with parchment.
Roll dough into walnut-sized balls.
Place on parchment and use a fork dipped in hot
water to flatten and imprint with criss-cross design.
Bake 7-10 minutes, until edges are golden brown. Cool on paper bags. Store covered.