Ingredients
- 1-1/3 cups [10 ounces] smooth or crunchy peanut butter, at room temperature
- ¾ cup [6 ounces] firmly packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 cup [1 ounce] all-purpose flour
- 1 cup [6 ounces] mini candy-coated chocolates (optional: I use mini M & M’s)
Preparation
Step 1
Position an oven rack on the middle rung. Heat the oven to 350 degrees. Line two cookie sheets with parchment or nonstick baking liners (I like the Silpat).
In a large mixing bowl, combine the peanut butter and brown sugar. Using an electric mixer (a stand mixer fitted with the paddle attachment or hand -held), beat on medium speed until the mixture is well blended. Add the egg and vanilla and beat until just blended. Add the flour and mix on low speed until well blended. Stir in the mini chocolate candies by hand, if using (the batter is quite thick and an electric mixer’s beaters would pulverize the candies).
Using a small ice-cream scoop (about 1-2/3 inches in diameter) or two table spoons, scoop up rounded tablespoonfuls of the dough and, using your hands, shape into balls (about 1¼ inches in diameter). Arrange on the prepared baking sheets about 2 inches apart. Using the tines of a table fork, press on each ball to flatten slightly. Lightly coat the tines in flour to prevent them from sticking to the dough, if necessary.
Bake one sheet at a time until the cookies look dry on top, about 12 minutes. Transfer the cookie sheet to a rack to cool about 10 minutes. Using a spatula, lift the cookies from the sheet onto a rack until completely cooled.