Soft, sweet and salty old-fashioned peanut butter cookie that stays soft when stored in air-tight container. This recipe yields approximately 2 dozen bits of goodness. The important thing here is not to over-bake the cookies. Don't be fooled - they will not really look done after 8-10 minutes, but trust me - they are. (Plus, they continue to bake a bit after you take them out of the oven.)
Ingredients:
1 c. creamy peanut butter
1/2 c. softened butter
1/4 c. granulated sugar
3/4 c. packed light brown sugar
1 egg
1 tsp. vanilla extract
1 1/2 c. flour
1 tsp. baking soda
1/4 tsp. kosher salt
Preheat oven to 350 degrees.
Line cookie sheets with parchment paper or silpat mat.
Cream together the peanut butter, butter and sugars using a stand mixer.
Add the egg and vanilla extract and mix until combined.
In a separate bowl whisk together the flour. baking soda and salt. Add this to the butter mixture 1/3 at a time, mixing well after each addition.
Roll the dough into 1 to 2 inch balls. Roll each ball in granulated sugar and place on prepared cookie sheet. Make criss-cross pattern in cookies using a fork.
Bake for 8-10 minutes or just until the tops begin to crack. DO NOT OVERBAKE! They will still be quite light in color, and the bottoms will not have browned. Let them cool on the cookie sheets until they have firmed up, then remove to wire rack. (My oven=9 minutes)
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