by merrill
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Photo by James Ransom
1/2 cup
softened unsalted butter
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1/2 cup
creamy peanut butter (not the unsweetened kind)
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1/2 cup
sugar
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1/2 cup
light brown sugar
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1
large egg
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1/2 teaspoon
vanilla extract
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1/2 teaspoon
kosher salt
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1/2 teaspoon
baking soda
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1 cup
all-purpose flour
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Heat the oven to 350 degrees F. In the bowl of a standing mixer fitted with the paddle attachment, or using a hand blender, cream together the butter and peanut butter. Beat in the two sugars until light, about 3 minutes.
Ask the hotline about this step!Beat in the egg and vanilla, scraping down the sides of the bowl once to make sure they're evenly incorporated. Add the salt, baking soda and flour and beat just until combined.
Ask the hotline about this step!Give the dough one last fold with a spatula. You can chill the dough and then roll it into balls (about 3/4-inch in diameter), or arrange heaping teaspoonfuls of the soft dough directly on parchment-lined baking sheets, spaced 2 inches apart. Use the back of a fork dipped in flour to gently flatten each cookie and make a crosshatch pattern
Ask the hotline about this step!Bake the cookies for about 10 minutes, until lightly golden and just firm around the edges. Let them cool on the baking sheets for a few minutes, then transfer to a baking rack to cool completely. These will keep in an airtight container for several days, but they are best while fresh!
Ask the hotline about this step!Baked the recipe exactly as written, 2 more times since also. Such a wonderful cookie. Closed my eyes and breathed in the aroma as they were baking and felt like a kid again in the kitchen with my Mom, thank you. I've searched and tried many other recipes , this one was perfect. Just the right mix. Very glad I found the Food 52 site..........
Probably the best peanut butter cookie recipe I've ever tried. This one is a keeper! I loved the crispy ends.
My quest for a great peanut butter cookie recipe finally ended!
Made a batch yesterday and the cookies came out just perfect; crunchy and delicious. Thank you, Merril.
You're very welcome. So glad you liked them!
These cookies are fantastic. I chilled the dough for about 2 hours and it was a breeze shaping and flattening them. Really delicious! Will have to make a double batch next timr.
I mailed these to my son in Afghanistan, and just wanted to let you know they've gotten the Marine Corps seal of approval! Thanks for sharing the recipe!
I'm tasting mine right now as I type this... perfect right out of the oven.
Yum! Sconegirl and I made these last night. We added 3/4 cup Heath Bar bits, 3/4 cup choco chips, and 3/4 cup crushed pretzels. Super easy and delicious recipe. Thanks, Merrill!
I make these and do a loose crosshatch "drizzle" of melted 72% cacao chocolate (Ghirardelli, my favorite!) on top after taking them out of the oven, then put them in the fridge for a short time until the chocolate cools.
So, do you mean the supermarket peanut butter, like Skippy, Jif...and not the natural peanut butters made from JUST peanuts?
Those would work, yes. There are also "natural" peanut butters that are smooth and creamy and have a little sugar or honey in them -- I would just avoid something with too much texture and no added sweetener.
My mom, a couple of friends and I are getting together before Christmas to do a big holiday cookie and lemon bar bake -- I will definitely be trying this recipe (we have always used the one from an old, old edition of Betty Crocker's cooky book), probably a double or triple batch!
I have to try these, every peanut butter cookie recipe I have made uses shortening, love the butter in these they look gorgeous!
Test #2 from Li