Peanut Butter Cookies

Use a fork to make the cross-hatch marks

or a meat mallet

I had never made my own peanut butter cookies until this weekend when I saw that

our peanut butter jar (almost completely full) would expire in a couple of weeks.

So I pulled my new baking cookbook and got to work.

They are delicious and here is the recipe:

Ingredients:

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon kosher salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar, plus more for sprinkling

1/2 cup packed light brown sugar

1/2 teaspoon vanilla extract

1 large egg

1/2 cup plus 2 tablespoons creamy or chunky peanut butter

Preparation:

1. Line two baking sheets with parchment paper or silpats. 

Preheat the oven to 350 degrees F.

2. Sift together the flour, baking soda, and salt into a bowl. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, on high

speed, beat together the butter, granulated and brown sugars, and vanilla

until light and fluffy, 4 to 5 minutes. Add the egg and beat until 

incorporated. Scrape down the sides of the bowl with a rubber spatula.

Add the peanut butter and mix until smooth and uniform.

4. Add the dry ingredients in batches and mix until just combined. 

Remove the bowl from the mixer, scrape down the sides of the bowl,

and mix again a few times by hand.

5. To make the cookies, roll 1 tablespoon portions of dough into balls.

Place them 2 inches apart on the prepared baking sheets. Flatten 

slightly and imprint the traditional cross-hatch marks using the back

of a fork or a meat mallet. Sprinkle with granulated sugar.

Bake until lightly browned, about 10 minutes, one baking sheet at a time.

Remove the cookies to a wire rack to cool completely.

Store in airtight containers for up to 2 weeks.