Some people like thick cakey peanut butter cookies, some chunky, but I prefer them thin but soft. I bake these until they are just barley set so they maintain a chewy, buttery center with the crackling sugar coating on the outside. As an extra treat, you can stir in chocolate chips- warm from he oven, the molten chips stud the nutty cookie like little coco jewels.
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 sticks unsalted butter, softened
- 1 cup granulated sugar, plus more for rolling
- 1 cup firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup creamy peanut butter
- 1 cup chocolate chips (optional)
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Sift the flour, baking soda and salt into a medium bowl and set aside.
- In the bowl of a stand mixer with paddle attachment, beat the butter and sugars together until light and fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each one is incorporated. The mixture will look light and fluffy. Add the vanilla and the peanut butter and beat until just incorporated.
- Gradually add the flour mixture and mix until just incorporated.
- Using a spatula, fold in the chocolate. Chill 30 minutes.
- Using a mini ice cream scoop, roll the dough into balls and toss in sugar until coated. Place on the prepared baking sheets at least 2 inches apart. With the palm of your hand, or the flat bottom of a glass dipped in sugar, gently press each cookie down to barely flatten it – it will form a tall disk shape.
- Bake for 8 to 10 minutes, rotating the pan halfway through the baking time, until a toothpick comes out clean.