WSH’s Peanut Butter Cookies

recipe by Pastry Chef Callie Mundy

My husband and I were fortunate to get two great ski trips in out West this winter before things got shut down because of Covid-19. The first trip we took was to Park City and we stayed in most AMAZING hotel, Washington School House Hotel. I could have checked in for life; it was 5-stars all around, from the room, bedding, food, drinks, service, atmosphere, staff…and these cookies! I have not made them myself yet, but I plan to. They also sent along the recipe for their chocolate chip cookies.

  • 8 ounces butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 cups peanut butter
  • 2 tsp vanilla
  • 2 eggs
  • 3 cups flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • tsp salt
  • Preheat oven to 375 degrees
  • Cream sugars and butter until light and fluffy
  • Add vanilla and peanut butter and beat until smooth
  • Add eggs
  • Whisk together dry ingredients and add to mixture
  • Scoop and roll in granulated sugar
  • Freeze dough before baking
  • Bake at 375 degrees for 6-8 minutes if convection oven. Add 2-3 minutes if conventional.

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