Soft Peanut Butter Cookies

soft, thick sugar-rolled peanut butter cookies

Makes 32 cookies · 111 kcal per serving

Ingredients

• 170 g All Purpose Flour
• 2.4 g Baking Soda
• 1.5 g Salt
• 113 g Butter
• 100 g Brown Sugar
• 150 g White Sugar
• 50 g Egg
• 185 g Peanut Butter
• 4.2 g Vanilla Extract

Method

1. 1. Whisk the flour, baking soda and salt.
2. 2. Beat the softened butter smooth, then add the brown sugar and the creaming half of the granulated sugar and cream until light, ~3 min.
3. 3. Beat in the egg, then the peanut butter and vanilla.
4. 4. Add the dry ingredients and mix on low just until combined; fold in the chocolate chips if using.
5. 5. Cover and chill 1–2 h (or up to 3 days).
6. 6. Heat the oven to 350°F / 175°C and line two sheets.
7. 7. Roll the dough into scant-tablespoon balls, roll each in the reserved granulated sugar, space 2 in / 5 cm apart and press a criss-cross with a fork.
8. 8. Bake 11–12 min, until the edges are set but the centers still look soft.
9. 9. Cool on the sheet 5 min, then move to a rack.

Notes

Adapted from Sally's Baking Addiction.