Makes about 44
Because the butter for this batter is melted, the mixture comes together easily with a wooden spoon and a bowl.
|1 1/3||cups flour|
|1/2||teaspoon baking soda|
|1/2||cup (1 stick) butter, melted|
|1/2||cup brown sugar|
|1/2||cup granulated sugar|
|1||teaspoon vanilla extract|
|1||cup chunky or crunchy peanut butter|
|Extra granulated sugar (for pressing)|
1. Set the oven at 325 degrees. Line 2 baking sheets with parchment paper.
2. In a bowl combine the flour, baking soda, and salt. Stir with a whisk to mix them; set aside.
3. In another bowl with a wooden spoon, stir the butter with the brown and granulated sugars. Beat in the egg, vanilla, and peanut butter. Blend in the flour mixture until well incorporated.
4. Use about 2 teaspoons of dough for each cookie. Shape into balls with your hands. Place the balls 2 inches apart on the baking sheets.
5. Put enough sugar on a plate to make a thin layer. Dip the tines of a fork repeatedly in the sugar and press it down on each ball, then press in a perpendicular direction to make a cross-hatch pattern.
6. Bake the cookies for 12 to 14 minutes or until they are very lightly colored, but not golden brown (they will not be firm in centers). Transfer the parchment sheets to wire racks. Let cookies cool. Store in an airtight container for up to 2 weeks. - Jonathan Levitt