Crispy Peanut Butter Cookies
July 16, 2013
Categories: Desserts, Cookies, Dropped, Shaped, Nuts/Seeds, Peanut, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, July 4th, Labor Day, Mother's Day, New Years, Picnic, Potluck, Summer, Winter, Oven Bake, Make it from scratch, Flour, Spring more
"I love crisp cookies, I think I may have finally found a PB cookie that I really love, these are crispy melt-in-your-mouth crumbly deliciousness, not at all like your regular PB cookie and probably not like any other peanut butter cookie you’ve had. Try these is you love crispy cookies and peanut butter! Only the mass produced kind that comes in a jar will work for these, natural won't work"
- Serving Size: 1 (24 g)
- Calories 114.7
- Total Fat - 7.1 g
- Saturated Fat - 4.4 g
- Cholesterol - 23.8 mg
- Sodium - 124.4 mg
- Total Carbohydrate - 12 g
- Dietary Fiber - 0.2 g
- Sugars - 6.7 g
- Protein - 1 g
- Calcium - 4 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Sift together the flour, baking soda, and salt in a bowl.
In the bowl of a stand mixer fitted with the paddle attachment on high speed, beat together the butter, granulated and brown sugars, and vanilla until light and fluffy, something like 4 to 5 minutes.
Add the egg and beat until incorporated. Scrape down the sides of the bowl with a rubber spatula.
Add the peanut butter and mix until everything is smooth.
Add the flour mixture and mix just until combined. (the batter will be really thick so it may take a few minutes until all is incorporated). Remove the bowl from the mixer, scrape down the sides of the bowl, and mix again a few times by hand.
To make small cookies, roll scant teaspoon-sized portions of dough into 3/4-inch balls. To make larger cookies, roll 1 1/2-tablespoon portions of dough into balls.
Place the dough balls 2 inches apart on the prepared baking sheets. Flatten the cookies slightly and imprint the traditional cross-hatch marks using the back of a fork or meat mallet.
Coat the flattened balls in granulated sugar.
Bake in batches until lightly browned, about 10 minutes.
Transfer the cookies to a wire rack to cool completely.
Store in airtight containers for up to 2 weeks.
Tips & Variations
No special items needed.