Peanut Butter Cookies
Recipe by Gingham
Soft in the middle with the classic fork crosshatch on top, and plenty of peanut butter flavor.
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup butter, softened
- 1 cup creamy peanut butter
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp sugar, for rolling
Method
Heat the oven to 350°F and line two sheet pans with parchment.
Whisk the flour, baking soda, and salt in a bowl.
Beat the butter, peanut butter, sugar, and brown sugar until creamy and a little lighter, about 2 minutes. Beat in the egg and vanilla.
Mix in the flour on low speed until just combined.
Roll the dough into balls of about 2 tbsp each, roll them in the sugar, and set them 2 inches apart on the pans. Bake in batches if they don't all fit.
Press each one twice with the back of a fork to make a crosshatch, flattening it to about 1/2 inch thick.
Bake one pan at a time until the edges are set and just golden but the middles still look soft, 10 to 12 minutes.
Let them cool on the pan for 5 minutes, where they firm up, then move them to a rack.
Notes from the source
Use regular creamy peanut butter. Natural peanut butter that separates makes them greasy and crumbly.