Compared to the traditional peanut butter cookie recipes this one has gotten a bit of a makeover. By taking out the added fat and flour it really helps the peanut butter flavor come through. And that is what makes this cookie so good! Once cooled it has a great texture to go along with the great flavor. With a simple set of ingredients, you probably have everything you need to make this cookie in your pantry already.
1 cup peanut butter
½ c granulated sugar
½ c packed light brown sugar
1 teaspoon baking soda
1 large egg
1 teaspoon vanilla
¼ cup all-purpose flour
Preheat oven to 325 degrees. In mixing bowl beat peanut butter, sugars, soda until combined. Beat in egg and vanilla until combined. Stir in flour.
Use a 25mm to 35mm stainless steel scoop or shape dough into 1 ¼-inch balls. Place balls on ungreased cookie sheet (do not use insulated). Flatten with a fork making a criss-cross pattern on top of the cookie.
Bake in preheated oven for 10 minutes or until cookies are puffed, lightly browned on edges and starting to crack slightly on the top. The centers of the cookie will be soft. Cool on the cookie sheet for 5 minutes. This is an important step as these cookies are fragile coming out of the oven. Transfer to wire rack to cool completely. Makes 2 dozen.
Place in layers separated by waxed paper in airtight container. Store room temperature for 3 days or freeze for 3 months.
I have seen variations of this recipe, for example ones that do not include any flour. In my taste tests, people preferred this one, which included a bit of flour, feeling the texture of the cookie was better. Everyone felt the peanut butter flavor of these cookies came through better over the recipes that included additional fat and flour.
Sometimes before I flatten them I will roll them in a bit of sugar just to add a little something extra. They are really good with or without that added sugar though! Enjoy!