EnlargeCredit: Anna Stockwell
MAKES 3–4 DOZEN COOKIES
16 oz. Jif brand creamy peanut butter* 1 cup sugar 1 cup light brown sugar 2 eggs 1 tsp. vanilla extract 2 tsp. baking soda ½ tsp. salt ½ tsp. cinnamon 1 cup demerara sugar
1. Preheat oven to 350° with racks in the upper and lower thirds. Line two rimmed baking sheets with parchment paper and set aside. In a medium mixing bowl cream together peanut butter, sugar and brown sugar. Beat in eggs, vanilla, baking soda, salt, and cinnamon until thoroughly combined.
2. Place demerara sugar in a small bowl. Form peanut butter mixture into 2-inch balls and roll in demerara sugar, coating completely. Place balls four inches apart on prepared baking trays and flatten with the tines of a fork in a perpendicular cross-hatch pattern, if desired.
3. Bake 10-12 minutes until puffed and lightly golden at edges. Allow to cool 10-15 minutes on trays to set before removing.
*We strongly recommend Jif brand peanut butter for this recipe; a different brand of peanut butter may produce different results.