What
you need,
½
cup butter, softened (I used salted so I omitted the salt later)
½
cup brown sugar, packed
½
cup granulated sugar
1
egg
½
cup smooth peanut butter
1
½ cups all-purpose flour
1
tsp. baking soda
Pinch
of salt
Preheat
your oven to 350 degrees. Line a baking sheet with a silpat mat and set aside.
In
the bowl of a stand mixer fitted with the paddle attachment, combine the butter
and both sugars. Mix over medium speed until light and fluffy. Add in the egg
and beat until well incorporated.
Mix
in the peanut butter.
On
low speed, slowly add in the flour and baking soda (plus the salt if you are
using it).
Mix
until the flour is just incorporated.
Roll
into balls using 1 heaping tablespoon of dough.
With a fork make cross hash marks on each cookie.
Bake
the cookies for 9-12 minutes or until cookies are just starting to brown on the
edges.
I
like my cookies more chewy than crispy so I do mine for 9 minutes, but if you
like crispier cookies cook for the full 12 minutes.
Cool
on a wire rack and store in an airtight container for up to a week.
They
also freeze really well.
Jen of My Tiny Oven
