Peanut Butter Cookies

Summary
Prep time	30 min
Cook time	9-10 min @ 350°
Source	100 Cookies by Sarah Kieffer (pg 37)
Yield / serves	~2 dozen
Rating	Delicious

Ingredients

• 2 c plus 3 T all-purpose flour
• 1 t baking soda
• 3/4 t salt
• 1 c unsalted butter, at room temperature
• 1 c brown sugar
• 1/2 c granulated sugar
• 1 c creamy peanut butter
• 1 large egg
• 2 t pure vanilla extract
• 3/4 Candied Nuts, Peanuts variation

Preparation

Adjust an oven rack to the middle of the oven. Preheat the oven to 350°. Line three sheet pans with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the brown and granulated sugars and beat on medium speed until light and fluffy, 2-3 minutes. Add the peanut butter and beat on medium speed until fully combined. Add the egg and vanilla and beat on medium speed until smooth. Add the flour mixture and beat on low speed until just combined. Stir in the candied peanuts, if using.

Form the dough into 1 1/2 oz balls (2 tablespoons). Place 8 cookies on each sheet pan, and use the tines of a fork to make a crisscross shape over the top of each one (the cookies will flatten slightly when you do this, but you don't want them to flatten too much).

Bake one pan at a time, rotating halfway through baking. Bake until the cookies have spread and the edges are set, 9-10 minutes. Transfer the pan to a wire rack and let the cookies cool completely on the pan. Store cookies in an airtight container at room temperature for up to 3 days, or in the freezer.