Peanut Butter Cookies
- Total Time:
- 25 min
- 10 min
- 15 min
- about 30 cookies
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup dark brown sugar
- 1 large egg, room temperature
- 3/4 cup smooth peanut butter
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- Pinch of fine salt
- Granulated sugar, for sprinkling
In an electric mixer fitted with the paddle attachment, or with a hand-held electric mixer, combine the butter and brown sugar on low speed until just incorporated. Raise the speed to medium-high and mix until smooth and creamy, about 3 minutes. (Occasionally turn the mixer off and scrape the sides of the bowl down with a rubber spatula.)
Add the egg, peanut butter and vanilla and continue mixing until fully incorporated.
Reduce the speed of the mixer to low and add the flour mixture. Raise the speed to medium-low and mix briefly until a smooth dough is formed. Cover with plastic wrap and refrigerate until firm, about 1 hour.
Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 1 1/4-inch balls (about 1 tablespoon dough each). Arrange the balls 2 inches apart on baking sheets.
Using the tines of a fork, flatten the dough balls slightly, while making cross-hatch marks on their tops. Sprinkle the tops with granulated sugar. Bake the cookies, rotating the baking sheets halfway through cooking, until just set and lightly browned, 10 to 12 minutes,. Allow to cool on the sheets for 3 minutes, and then transfer to a wire rack to cool completely.
Store in a sealed container.
From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcasted.
Copyright 2001 Television Food Network, G.P. All rights reserved
From Food Network Kitchen