Target: 6 × 4 inches · landscape

Peanut Butter Cookies

57 min · 24 cookies

Ingredients

□ 1 cup unsalted butter, softened

□ 1 cup creamy conventional peanut butter

□ 1 cup packed light brown sugar

□ 3/4 cup granulated sugar

□ 1 large egg, at room temperature

□ 1 tsp vanilla extract

□ 2 1/2 cups all-purpose flour

□ 1 tsp baking soda

□ 1/2 tsp fine salt

1. Heat oven to 350 F and line two sheets. Whisk flour, baking soda, and salt evenly in a bowl.

2. Cream butter, peanut butter, and both sugars until smooth. Beat in egg, then vanilla.

3. Mix in flour just until the dough comes together. Cover and chill 20 minutes, until cool and firm.

4. Roll level 1-tablespoon balls, space apart, and press a crosshatch with a fork without flattening thin.

5. Bake at 350 F for 10 to 12 minutes until edges set and centers look soft. Rest on the sheets 5 minutes, then cool on a rack.

Cook’s note: Pull the cookies while the centers still look soft; the hot sheets finish setting them.