Yes, the perfect peanut butter cookie ! A little crispy on the outside, soft on the inside. Chilling the dough results in the perfect texture.
- 2 sticks unsalted butter, softened – room temperature
- 1 ¼ cups dark brown sugar
- 1 cup sugar
- 1 cup chunky peanut butter
- 3 large eggs
- 2 teaspoons vanilla
- 2 cups flour, minus 1 tablespoon
- ½ teaspoon baking soda
- ½ teaspoon sea salt
Spray a cookie sheet with oil, or use a silpat liner. In a stand mixer, place the butter and two sugars.
Blend on medium speed until light and fluffy, about three minutes. Add the peanut butter, mix in until combined. Add the eggs and vanilla, mix to combine.
Add the flour (remember to take away 1 T.), baking soda and salt. Mix over low heat until all is very well combined. Chill the mixture in the refrigerator at least 30 minutes, or overnight.
Preheat the oven to 350 degrees. Using a ice cream scoop ( I use a 1 1/4 ” scoop), add balls of dough to the prepared pan – spacing 2 ” apart. Chill the cookie sheet, 15 minutes. Using a fork, dip in cool water and make impressions in a crosshatch design. Do not press too hard, these cookies will come out the best if the dough is not too flat. Bake in the top half of the oven for about 12 – 14 minutes. Remove to a cooling rack. The cookies will be slightly puffed, and light brown around the edges. Best if slightly soft in the center, when out of the oven, they will firm up.
I only use chunky peanut butter, love the crunch.
These cookies are great keepers, still yummy two days later.