Adapted from recipe used by photographer Larisa Niedle.
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup butter, softened
- 1/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Peanut butter chips, optional
Preparation
Preheat the oven to 350 F.
In a large bowl, cream together the peanut butter, butter and sugars using a mixer, until soft and creamy.
Add the egg and vanilla extract and continue to mix until fully combined.
In a separate bowl, whisk together flour, baking soda and salt. Add these dry ingredients to your large bowl slowly, continuously mixing using your mixer. If desired, peanut butter chips (optional) can be added to recipe at this point.
Scoop out 1-2 tablespoons of dough and roll into 1-inch balls, and then flatten into a disc (to prevent it from cracking). If it cracks, smooth out the cracks with your hands. Place the cookies on a baking sheet lined with parchment paper. Using a fork, press down on each ball of dough to create a crisscross pattern and slightly flatten it more.
Bake for 8-10 minutes or as soon as tops begin to slightly crack. To keep cookies soft and chewy, be careful to not overbake. Let cool on the baking sheet for a few minutes and then transfer to a wire cooling rack.
