Skill required: Confident baker
3/4 cup unsalted butter, room temperature
1/2 cup light brown sugar
1/2 cup granulated white sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup peanut butter - smooth or crunchy
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped peanuts or 1/2 cup chocolate chips (optional)
1. Preheat oven to 350 degrees and place rack in center of oven.
2. Line two baking sheets with parchment paper. Set aside.
3. In the bowl of an electric mixer or with a hand mixer, cream butter and sugars until light and fluffy - about 2 - 3 minutes.
4. Beat in the peanut butter.
5. Add the egg and vanilla extract and beat to combine.
6. In a separate bowl whisk together the flour, baking soda, and salt.
7. Add to the peanut butter mixture and beat until incorporated.
8. Cover and chill the dough for about an hour.
9. On a lightly floured surface, roll the dough to about a 1/4 inch thickness.
10.Using a lightly floured 3 inch cookie cutter, cut out the cookies.
11.Transfer the cookies to the prepared baking sheet, placing about 2 inches apart.
12. Using the end of a toothpick, score the tops of the cookies, making a crisscross pattern. Place the baking sheet, with the cookies, in the refrigerator to firm up for about 10 minutes.
13.Bake the cookies for 12 to 14 minutes, or until the cookies are lightly browned around the edges.
14. Immediately upon removing the cookies from the oven, sprinkle the tops of the cookies with a little granulated sugar. Cool on a wire rack.
Yield: 2 dozen cookies.
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