⅓cupJif peanut buttercreamy style. (or use your favorite brand)
3tablespoonsbrown sugar
2tablespoonsgranulated sugar
1egg yolk
¼teaspoonvanilla extract
Instructions
In a small bowl combine the sugars. In a separate bowl mix together the flour and baking soda.
In a medium bowl combine the butter and peanut butter and stir until smooth.
Add the sugars and using a hand mixer beat on low until fluffy.
Beat in the egg and vanilla.
Gradually add in the flour mixture, beat just until blended.
Hand roll dough into equal-sized small balls and arrange on a parchment or Silpat lined baking sheet.
Preheat oven to 375° Fahrenheit, Place cookie dough in the freezer while the oven is preheating.
Remove cookies from the freezer and Flatten the dough balls out using a fork to add a crisscross pattern.
Bake for 12-15 minutes or until the edges are golden brown. Remove from the oven and then let cool on the tray for 1-2 minutes before removing to a wire rack to finish cooling.
Video
Notes
After adding the flour, mix just until you can't see it anymore. Overmixing can lead to tougher cookies.If you have the time, chill the dough for at least an hour, or even overnight. This helps the flavors to meld together and also prevents the cookies from spreading too much during baking.Using brown sugar instead of white sugar gives the cookies a deeper, more caramel-like flavor and a softer, chewier texture.Peanut butter cookies can go from perfect to burnt very quickly. They should be slightly underbaked when they come out of the oven; they will firm up as they cool.Peanut butter cookie dough can be dense, so make sure to flatten the cookies slightly with a fork before baking. This ensures that they cook evenly.