Ingredients
Method
- In a medium mixing bowl, whisk together the brown sugar, white sugar, egg, vanilla extract, baking soda, and salt until well combined.
- Whisk in the peanut butter until the mixture is smooth, resembling a thick brownie batter.
- Chill the dough in the refrigerator for at least 1 hour until thickened.
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Scoop the chilled dough using a 1 ½ tablespoon measure and place dough balls onto the prepared baking sheet, leaving space between them.
- Sprinkle the tops with cane sugar if desired. Gently flatten the tops with your fingers or a fork.
- Bake for 11-15 minutes, until the edges are golden brown and the tops show slight cracks.
- Allow the cookies to cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure your peanut butter is natural and unsalted for the best flavor and texture.
- Chilling the dough is essential; don't skip this step as it prevents the cookies from spreading too much.
- For a decorative touch, use a fork to create the classic crosshatch pattern on top before baking.
- Chilling the dough is essential; don't skip this step as it prevents the cookies from spreading too much.
- For a decorative touch, use a fork to create the classic crosshatch pattern on top before baking.