Peanut Butter Cookies

From the blog For Love of the Table

1 1/4 c. all-purpose flour (5 oz.; 142 g.)

1 t. baking soda

1/8 t. salt

1/2 c. (1 stick) unsalted butter, softened

1 c. smooth peanut butter (9.25 oz.; 266 g.)

1/2 c. light brown sugar (3.75 oz.; 108 g.)

1/4 c. granulated sugar (1.75 oz.; 50 g.)

1 egg

1/2 t. vanilla

Sugar for dipping

Combine the dry ingredients and set aside. Beat the butter and peanut butter together. Cream the sugars into the butter/peanut butter mixture. Beat in the egg and vanilla to the creamed mixture until incorporated. Stir in the dry ingredients. Cover and chill at least one hour (or overnight if you have time).

Shape the dough into 1-inch balls. (I use a level 1/2-ounce cookie scoop to scoop all of the dough, then I go back and roll the cookie scoops between my hands to give the cookies a nice round shape.) Place the balls of dough on parchment-lined baking sheets 1 1/2 inches apart. Using a fork dipped in granulated sugar, flatten the balls using the traditional criss-cross motion.

Bake in a 350° oven until set and lightly browned around the edges—about 10 to 12 minutes. Cool the cookies on the sheets for a minute or two (they will fall apart if you try to lift them off immediately). Transfer the cookies to a wire rack to cool completely. Makes 4 1/2 dozen.

(Recipe adapted from Rose's Christmas Cookies by Rose Beranbaum)

Note: These cookies are so tender that they can be eaten from frozen...which makes them an especially good choice for making miniature ice cream sandwiches....

http://www.forloveofthetable.com/2014/07/best-ever-peanut-butter-cookiesreally.html

As published on forloveofthetable.com