by Austin Carter
New Recipe
Course: Dessert Cuisine: American Prep Time:15minutes Cook Time:15minutes Chilling time:1hour 15minutes Total Time:1hour 45minutes Calories: 150kcal Author: Austin Carter Servings: 32
– Medium bowl – Hand mixer or stand mixer with paddle attachment – Measuring cups and spoons – Parchment paper or silicone baking mats – Baking sheets – Fork – Wire rack
– 1 and 1/3 cups 170g all-purpose flour (spooned & leveled) – 1/2 teaspoon baking soda – 1/4 teaspoon salt – 1/2 cup 8 Tbsp; 113g unsalted butter, softened to room temperature – 1/2 cup 100g packed light or dark brown sugar
– 1/4 cup 50g granulated sugar, plus 1/2 cup (100g) for rolling – 1 large egg at room temperature – 3/4 cup about 185g creamy peanut butter – 1 teaspoon pure vanilla extract
1. Whisk the flour, baking soda, and salt in a medium bowl. Set aside. 2. In a mixer, beat the butter on high for 1 minute until creamy. Add brown sugar and 1/4 cup granulated sugar, beat on medium-high for 2 minutes until smooth.
3. Add the egg, mix for 1 minute, then add peanut butter and vanilla, beating until combined. 4. On low speed, add the dry ingredients to the wet mixture, mixing until combined. Chill the dough for 1–2 hours.
5. Preheat oven to 350°F (177°C) and line baking sheets with parchment or silicone mats. 6. Roll dough into balls, coat with remaining sugar, place on baking sheets 2 inches apart. Make criss-cross indents with a fork.
7. Bake for 11–12 minutes until edges are lightly browned. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely. 8. Store cookies at room temperature for up to 1 week.