CLASSIC PEANUT BUTTER COOKIES

These Classic Peanut Butter Cookies are certain to get a house favourite. Folded in edulcorate and parched until happy, they're a tender, crunchy nipper butter broach.  

I necessary a nipper butter cooky. But not right any goober butter cook, I hot a Creation Kid Butter Biscuit. Pronounceable in sweetener, with the perfect criss interbreed marks, and sunbaked to state. So I prefabricated (and ate) these.

INGREDIENTS

• 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
• 135 grams (3/4 cup) brown sugar
• 1 teaspoon vanilla extract
• 125 grams (1/2 cup) smooth peanut butter
• 1 large egg
• 245 grams (1 and 3/4 cup) plain flour
• 1/2 teaspoon baking soda
• 45 grams (1/4 cup) demerara or granulated sugar

INSTRUCTIONS

1. Preheat the oven to 180 C (360 F). Line two baking trays with baking paper. In a large mixing bowl, add the butter and sugar and beat using an electric beater for a minute or two until smooth and creamy. Add the vanilla and peanut butter and beat until combined, scrapping down the sides. Add the egg and beat smooth.
2. Add the sifted flour and baking soda and mix briefly until a soft cookie dough forms. Roll tablespoons of the mixture into balls and roll in extra sugar. Place on prepared baking trays, leaving room for the cookies to flatten out. Use a fork to flatten the cookies and create a criss-cross pattern.
3. Place in oven for 10 minutes or until golden brown on the edges. Leave to cool for 5-10 minutes before transferring to a wire rack to cool completely.

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