Peanut Butter Cookies

By dette

For the best flavor, be sure to use salted dry-roasted peanuts. In order for the cookies to spread and brown properly, it is important to bake them one sheet at a time.

Ingredients

• 1 1/4 c. all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 5 tblsp unsalted butter, melted and cooled
• 1 large egg
• 2 tsp vanilla extract
• 1 c. packed light or dark brown sugar
• 3 tblsp crunchy peanut butter
• 1/4 c. salted dry-roasted peanuts, chopped coarse

Preparation

Step 1

Adjust oven rack to middle of oven and preheat to 350 degrees. Line 2 large baking sheets with parchment paper. Whisk the flour, baking soda, and salt together in a bowl.

In a large bowl, whisk the melted buter, egg, and vanilla together. Stir in the sugar and peanut butter until smooth, smearing any remaining clumkps against the side of the bowl. Stir in the flour mixture and peanuts until thoroughly combined.

Working with 1 heaping tblsp of dough at a time, roll the dough into balls and lay them on the prepared baking sheetsk spaced about 2 1/2 inches apart. Gently make a crosshatch design on each cookie with a fork and press them to an even 3/4 inch thickness. (Do not overflatten the cookies.

Bake the cookies, one sheet at a time, until the edges are set and beginning to brown, but the centers are still soft, puffy and underdonem, 9-12 minutes, rotating the baking sheet halfway through baking.

Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

cal 130; fat 6g; sat fat 2.5g; chol 20 mg; carb 19g; prot 2g; fib 1g; sod 85mg