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