Thursday, May 19, 2005

Crunchy Peanut Butter Cookies

Crunchy Peanut Butter Cookies (Adapted from Sweet Gratitude)

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
3/4 cup granulated sugar
6 tablespoons packed brown sugar
3/4 cup crunchy peanut butter
1 large egg
1 teaspoon vanilla

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, baking soda and salt.

In a large mixing bowl, beat together butter and sugars until smooth and creamy. Scrape down the sides, then beat in peanut butter until combined. Mix in egg and vanilla, scraping down the sides at least once. Add dry ingredients and mix just until blended.

Using a tablespoon cookie scoop, drop dough onto parchment-lined baking sheets. With the tines of a fork, press a crisscross pattern into each cookie to flatten the dough into a 1/4" thick round.

Place into the oven and bake until the cookies are golden around the edges and the tops have barely take on any color, about 10 to 14 minutes. Remove and let cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool.

Makes about 30 cookies.

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