PEANUT BUTTER COOKIES
About sixty 1 ½-inch cookies
For those who dote on peanut butter cookies, try these rich and crumbly ones, first published in the 1936 edition. Peanut butters vary in oil content, so start with the smaller amount of flour and add until the dough is satiny (but not dry).
Preheat the oven to 375°F. Grease or line 2 baking sheets or cookie sheets with parchment paper.
Beat in a large bowl, or in a stand mixer with the paddle attachment, until soft:
- 1 stick (4 oz or 115g) unsalted butter, softened
Add gradually and blend until creamy:
- ½ cup (100g) sugar
- ½ cup packed (115g) brown sugar
Beat in:
- 1 large egg
- 1 cup (240g) peanut butter (smooth or chunky)
- ½ teaspoon vanilla
- ½ teaspoon baking soda
- ½ teaspoon salt
Gradually mix in:
- 1 ¼ to 1 ½ cups (155 to 190g) all-purpose flour
Shape into 1-inch balls and arrange about 2 inches apart on the prepared baking sheets. Press flat with a fork, as shown here. Bake until firm, 10 to 12 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.