Ingredients Jump to Instructions ↓

  1. 1/2 cup peanut butter

  2. 1/2 cup unsalted butter

  3. 1 1/4 cup all purpose flour

  4. 1/2 tsp. baking soda

  5. 1/4 tsp. salt

  6. 1/2 cup granulated sugar

  7. 1/2 cup light brown sugar

  8. 1 egg

Instructions Jump to Ingredients ↑

  1. Sift 1-¼ cup all purpose flour, ½ tsp. baking soda, and ¼ tsp. salt together. The remaining ingredients are ½ cup granulated sugar, ½ cup light brown sugar, , and 1 egg. Using a stand mixer, hand mixer, or arms of steel, mix the peanut butter and butter together until relatively smooth. Don’t worry about any small lumps of butter that might persist, when we mix in the sugar, the sugar crystals will perforate the butter until it’s smooth. Scrape the bowl down and mix both the granulated sugar and brown sugar into the butter. Mix until smooth. Add the egg to the mixture and mix until integrated. Once the egg has been mixed in, slowly add the flour as you stir (use the lowest setting on your mixer). At this point, the dough should be double wrapped in plastic and refrigerated for an hour. The dough can keep in the refrigerator for a couple days or stored in the freezer for a month Form the dough into about two dozen 1 inch balls and arrange on a cookie sheet. Flatten each of the balls with a fork. Place one cookie sheet at a time in the center rack of an oven preheated to 375°F. Bake for nine minutes and remove. Let stand on cookie sheet for one


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