Ingredients: |
Ingredients: 1 large egg
1 cup creamy classic-style peanut butter or honey-roasted peanut butter (Jif, Skippy, or similar rather than natural or homemade versions. Sometimes natural versions work fine but not always; classic peanut butter is more trustworthy. I use honey-roasted.)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
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Directions: |
Directions:To a large mixing bowl, add all ingredients and stir to combine using a spoon. It takes some elbow grease and it's okay for the dough to be slightly granular because the sugar absorbs into the dough over time as the dough chills.
Using a medium 2-inch cookie scoop, form two-tablespoon mounds, place mounds on a large plate, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet), flatten slightly using a fork to make a criss-cross pattern if desired, and bake for 8 minutes, or until edges are set and tops are barely set, even if slightly underbaked and glossy in the center. Cookies firm up as they cool; don't overbake.
Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired. |
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