We found this exceptional recipe in baker Alice Medrich’s book, Alice Medrich’s Cookies and Brownies (Warner Books).
Peanut Butter Cookies
We found this exceptional recipe in baker Alice Medrich's book, Alice Medrich's Cookies and Brownies (Warner Books).
Yield: makes ABOUT 30
- 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.