Prep 30 mins
Cook 15 mins
From Alice Medrich's Cookies and Brownies book, this is a great, easy-to-make recipe that produces a rich flavored peanut butter cookie, with a shortbread-like texture. Use cookie stamps and other kitchen tools to create simple, elegantly designed cookies -- this is a real crowd pleaser!
- 1 1⁄3 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 8 tablespoons unsalted butter, softened
- 1⁄2 cup light brown sugar, packed
- 1⁄2 cup granulated sugar
- 1⁄2 teaspoon salt
- 1 egg, large
- 1 teaspoon vanilla extract
- 1 1⁄4 cups chunky peanut butter, natural style
- Combine Flour and Baking Soda with wisk; set aside.
- In a large bowl, use an electric mixer to combine the Butter, both Sugars and Salt until smooth and creamy, not fluffy.
- Add the Egg, Vanilla and Peanut Butter and mix until thoroughly blended.
- Add the Flour Mixture and stir with wooden spoon, just until incorporated.
- Wrap and refrigerate the dough for at least 2 hours.
- Using a small ice cream scoop (1 to 1-1/2 inches), form dough into balls. Place 2-inches apart, flatten slightly, and use a cookie stamp, or tines of a fork to decorate the top of the cookie.
- Bake for 14 to 16 minutes in preheated 325° oven until firm to the touch and golden brown on the bottom.
- Cool cookies completely before stacking and storing. May be stored in airtight container for at least 2 weeks.
- Makes 3 - 5 dozen cookies, depending on size of scoop.
- NOTE: Prep time does not include 2 hours to chill dough.
the best peanut butter cookie i have ever had.