Ingredients
3/4 tsp baking soda
2 cup crunchy peanut butter
1/2 cup butter
1 cup brown sugar
1 tbsp vanilla essence
1 egg
1 3/4 cup multi purpose flour
3/4 tsp salt
Method
Sources
📖
Recipe1M+
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Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Light brown sugar — chocolate chip cookies, brown butter, sauces
Dark brown sugar — gingerbread, barbecue sauce, baked beans, toffee
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Stand mixer for bread dough, pastry, meringues, butter churning
Crystallized maple syrup — baking, rubs, finishing
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Light brown sugar — chocolate chip cookies, brown butter, sauces
Dark brown sugar — gingerbread, barbecue sauce, baked beans, toffee
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Stand mixer for bread dough, pastry, meringues, butter churning
Crystallized maple syrup — baking, rubs, finishing
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preheat oven to 250 & line baking tray with parchment paper. mix well the following ingredients with a hand-mixer: peanut butter, butter, brown sugar & vanilla add in the egg & mix until just blended sift the following ingredients separately: flour, baking soda & salt. then, add into the other mixture slowly to blend in properly. scoop out the final mixture with a tablespoon & roll into a ball roughly (doesn't have to be super perfectly round) to arrange row by row on the baking tray. use a fork to press down flat slightly twice in different directions to shape a classic crisscross. bake for about 8 - 10 mins. then, bring tray out from oven to let it cool for about 2 mins & transfer to the cooling tray after that. it's for a complete cooling process. don't overbake.