Peanut Butter Cookies

Name: Peanut Butter Cookies
Total time: PT0D0H0M
Yield: makes ABOUT 30
Ingredients: 1 1 ⁄ 3 cups flour; 1 ⁄ 2 tsp. baking soda; 8 tbsp. softened butter; 3 ⁄ 4 cup granulated sugar; 1 ⁄ 4 cup packed dark brown sugar; 1 ⁄ 2 tsp. salt; 1 1 ⁄ 4 cups chunky peanut butter; 1 large egg; 1 tsp. vanilla extract

Serves
makes ABOUT 30

DAVID SAWYER

We found this exceptional recipe in baker Alice Medrich's book, Alice Medrich's Cookies and Brownies (Warner Books).

Ingredients

1 ¹⁄₃ cups flour
¹⁄₂ tsp. baking soda
8 tbsp. softened butter
³⁄₄ cup granulated sugar
¹⁄₄ cup packed dark brown sugar
¹⁄₂ tsp. salt
1 ¹⁄₄ cups chunky peanut butter
1 large egg
1 tsp. vanilla extract

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Instructions

Step 1

Sift the flour and baking soda together in a medium bowl and set aside. Put the butter, granulated sugar, brown sugar, and salt in the bowl of a standing mixer fitted with a whisk and beat on medium speed until smooth and creamy but not fluffy, about 1 minute. Add the peanut butter, egg, and vanilla, and beat until just smooth, about 30 seconds. Stir in the reserved flour with a wooden spoon until just combined. Cover dough with plastic wrap and refrigerate at least 2 hours or up to 12.

Step 2

Position racks in the upper and lower thirds of the oven, then preheat oven to 325°. Pinch off heaping tablespoon-size pieces of dough and roll into balls. Arrange balls 2 1⁄2'' apart on parchment-lined cookie sheets. Use tines of a fork to flatten balls to a thickness of about 1⁄2'' and to make a grid pattern on top. Bake until golden brown, about 15 minutes. Cool cookies completely before storing in airtight containers for up to 2 weeks.

Sift the flour and baking soda together in a medium bowl and set aside. Put the butter, granulated sugar, brown sugar, and salt in the bowl of a standing mixer fitted with a whisk and beat on medium speed until smooth and creamy but not fluffy, about 1 minute. Add the peanut butter, egg, and vanilla, and beat until just smooth, about 30 seconds. Stir in the reserved flour with a wooden spoon until just combined. Cover dough with plastic wrap and refrigerate at least 2 hours or up to 12.
Position racks in the upper and lower thirds of the oven, then preheat oven to 325°. Pinch off heaping tablespoon-size pieces of dough and roll into balls. Arrange balls 2 1⁄2'' apart on parchment-lined cookie sheets. Use tines of a fork to flatten balls to a thickness of about 1⁄2'' and to make a grid pattern on top. Bake until golden brown, about 15 minutes. Cool cookies completely before storing in airtight containers for up to 2 weeks.