Makes 2½ dozen
Use good-quality smooth peanut butter in this classic lunch-box cookie. The cross-hatched tops are the baker’s way of announcing the peanut butter flavor.
|½||teaspoon baking soda|
|½||teaspoon baking powder|
|½||cup (1 stick) unsalted butter, at room temperature|
|1||cup creamy peanut butter|
|½||cup granulated sugar|
|½||cup dark brown sugar|
|1||teaspoon vanilla extract|
|Extra granulated sugar (for sprinkling)|
1. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper.
2. In a bowl, whisk the flour, salt, baking soda, and baking powder to blend them.
3. In an electric mixer, cream the butter and peanut butter for 1 minute. Beat in the granulated and brown sugars and continue beating for 2 minutes. Add the egg and vanilla and beat 1 minute more.
4. With the mixer set on its lowest speed, beat in the flour mixture just until it is blended.
5. Remove the bowl from the mixer stand. Drop the dough into walnut-size balls and set them 2 inches apart on the sheets. Sprinkle with granulated sugar.
6. Sprinkle a small plate with extra granulated sugar. Dipping the tines of a fork repeatedly in the sugar, make fork marks across the cookies. Make a second set of marks perpendicular to the first set.
7. Bake the cookies for 15 minutes or until golden at the edges. Remove from the oven and transfer the cookies on their parchment papers to wire racks to cool. Store in an airtight tin. Sheryl Julian