Alton Brown’s Peanut Butter Cookies
Ingredients
- 1 cup (268 g) peanut butter
- 120 grams (⅔ cup) brown sugar
- 120 grams (½ cup) white sugar
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 egg
Instructions
- Preheat oven to 350°F (175°C).
- Mix peanut butter, brown sugar, and white sugar in a medium bowl until smooth. Work through mixture, pressing the batter against the bowl with the back of the spoon to remove air bubbles and thoroughly combine ingredients.
- Add remaining ingredients and mix well.*
- Form into 1.5 inch balls and place on cookie sheet. Flatten with fork, creating a crosshatch pattern.
- Bake for 10 minutes on middle rack, turning pan halfway through. Remove from oven and let cool on pan for 5-10 minutes, then move to cooling rack.
Notes
*Optional: Refrigerate dough until chilled.
Makes 16 cookies. Recipe doubles well.
Note about peanut butter: half creamy and half crunchy typically works well.
Peanut Butter Blossom Variation:
Follow directions as normal, but roll dough into balls before rolling in white sugar. Place on cookie sheet and bake as directed, then place unwrapped Hershey’s Kisses into the middle of each cookie before allowing to cool on the cookie sheet.