My husband and I are at odds with defining the ideal peanut butter cookie. He thinks it should be small, crisp and crunchy. I think it should be soft and chewy. Since I do the baking, I win!
This recipe is designed to make a soft and chewy peanut butter cookie, but if you prefer them a bit crunchier, just keep them in the over for 3-4 min longer.
Ingredients:
- 1 & 1/2 cups of all-purpose flour
- 1 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 cup packed brown sugar (golden or dark is fine)
- 1 egg
- 1/2 teaspoon of vanilla extract
- 3/4 cup unsalted butter (1 stick) at room temp.
- 1 cup + 2 Tablespoons of Peanut Butter
Directions
- Heat oven to 350 degrees. Set aside your non-stick or “parchment-lined” baking sheets.
- Use the paddle attachment of an electric mixer and begin to cream butter and peanut butter together -approx 30 seconds and then add egg and vanilla, and mix on medium speed until well combined.
- In a medium mixing bowl, sift flour, brown sugar and baking soda together. Then, add this slowly to the butter mixture and beat to combine.
- Refrigerate dough (in bowl) for 1 hour.
- Scoop out 1 hearty tablespoon of dough, roll into a ball, and place on the baking sheet. Repeat with remaining dough, placing roughly 3 inches apart. Dip a fork in warm water; press the dough with the back of the fork to flatten them slightly.
- Transfer to the oven, and bake for 6.5-7 minutes.
- Take baking sheet out of oven and leave cookies on the baking sheet to cool for at least 6 minutes. Transfer cookies to a wire rack to cool further for another 6-8 minutes.
- Store in an airtight container or freeze them if you like, too!
- Makes approx. 3-3.5 dozen-depending on how big you make the dough balls.
