Ingredients
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 cup crunchy peanut butter
1 teaspoon vanilla
1 egg
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/8 cup sugar
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
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Heat oven to 375°F. In a large bowl, combine 1/2 cup sugar, brown sugar, and butter. Beat until fluffy. Add peanut butter, vanilla and egg, mix well. In a separate bowl, combine flour, baking soda and salt. Mix dry ingredients together with a fork or wire whisk. Add dry ingredients to the peanut butter mixture, 1/2 cup at a time, mixing well. Scoop dough with a 1 1/2-inch cookie scoop. Place 2 inches apart on cookie sheets lightly sprayed with Pam. Dip fork in 1/8 cup sugar and flatten dough with a crisscross pattern. Lightly sprinkle sugar on the cookies. Bake at 375°F for 6 to 9 minutes until golden brown. Let cookies cool on cookie sheet for one minute. Put cookies on wire racks to cool completely before putting in a cookie jar.