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Peanut Butter Cookies

Source of Recipe

From "Martha Stewart's Cookies" by Martha Stewart


Recipe Introduction

"Recipes for peanut butter cookies abound, but this one packs a particularly powerful punch. The dough is studded with whole salted peanuts for extra crunch. Sandwich a few with jelly for an afternoon snack. Or embellish them instead by piping melted semisweet chocolate into the lines of the cross-hatch pattern."

List of Ingredients

â—¦ 1 ¼ cups all-purpose flour, plus more for flattening cookies
â—¦ ¾ teaspoon baking soda
â—¦ 1 cup (2 sticks) unsalted butter, room temperature
â—¦ ½ cup granulated sugar
â—¦ ½ cup packed light brown sugar
â—¦ 1 large egg
â—¦ ½ teaspoon pure vanilla extract
â—¦ 1 cup smooth peanut butter
â—¦ ½ cup salted peanuts


Recipe

Preheat oven to 350° F. Sift flour and baking soda into a bowl.

Put butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg; mix until well combined. Mix in vanilla and then peanut butter. Reduce speed to low. Add flour mixture; mix until just combined. Stir in peanuts.

Drop batter by heaping tablespoons onto baking sheets lined with parchment paper, spacing 1 ½ inches apart. Dip the bottom of a glass in flour, tapping off excess, and use it to flatten balls slightly. Firmly press fork tines into each dough ball to make a cross-hatch pattern.

Bake cookies, rotating sheets halfway through, until centers are firm and edges are lightly browned, about 25 minutes. Transfer cookies on parchment to a wire rack to cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.

Makes 2 ½ dozen