by Caitlin Saniga
- 1 cup unsalted butter, chopped into pieces
- 1 cup creamy peanut butter
- 1 cup packed brown sugar
- 1 cup white sugar, plus 1/4 cup for coating
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 1 teaspoon coarse salt
Preheat the oven to 350 degrees.
Melt the butter over medium heat in a small, light-colored pan, if possible. Cook the butter beyond melting, allowing it to foam up and then subside. Watch carefully for brown bits to form at the bottom of the pan. Once these form, remove the pan form heat and transfer the pan to the fridge. Allow to cool for 1 hour, or until the butter just begins to solidify.
Using an electric mixer, cream together the butter, peanut butter, brown sugar and 1 cup sugar. Add the eggs one at a time, beating well. Add the baking soda, baking powder and vanilla. Stir in the flour.
Roll the dough into 1-inch balls. Place the remaining 1/4 cup white sugar in a bowl. Roll the balls in the sugar to coat.
Place the balls on two ungreased cookie sheets. Flatten the cookies, using the prongs of a fork, in a criss-cross pattern. Sprinkle with coarse salt. Bake for 7-10 minutes, or until lightly golden brown on the edges. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool the rest of the way.
Makes about 4 dozen.
Recipe adapted from: Food.com