Ingredients

The following ingredients have 4 Servings
  • 3/4 cup light brown sugar (dark can be used)
  • 1/4 cup granulated sugar
  • 1 cup peanut butter (creamy or chunky, homemade not recommended, I used Jif. Skippy is also good.)
  • 1 large egg (at room temperature, beaten before adding to mixing bowl)
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Instruction

  • Please read the post above for detailed tips and tricks.
  • You can use an electric mixer if preferred.
  • In a large mixing bowl, add all the ingredients and stir to combine.
  • The dough is thick and will be 'grainy' from the sugar but that will dissolve into the dough as it chills.
  • Chill dough 60 minutes before baking.
  • Preheat oven to 350°F. Line a half sheet pan with a silicone mat.
  • Scoop cookies onto the room temperature (never hot) baking pan with a 2-inch spring-release scoop. Place dough balls 2-inches apart. You can flatten cookies slightly if you prefer.
  • Bake for 8 minutes or until the edges are set and the tops are barely set. They may appear underbaked but they will firm up as they cool. Don't overbake.
  • Cool the cookies on the sheet pan for 5 minutes before removing them to cool completely on a wire rack.