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| A light, buttery cookie that enhances in flavor over time, they're delectable and deliciously addicting! |
Yields: About 42 cookies
Prep 15 mins
Bake: 10-12 mins
INGREDIENTS
1 cup creamy peanut butter
1/2 cup unsalted butter, at room temperature
1/2 cup packed light brown sugar
1 large egg, beaten
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon double-acting baking powder (or regular)
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (omit if using salted butter)
1/4 cup semi-sweet mini chocolate chips
--Sugar (1/2 cup) for rolling balls, and dipping fork to
form criss-cross texture on cookie tops
METHOD
Preheat oven to 350 degrees. Prepare baking sheets topped
with silpat liners or parchment paper; set aside.
In a stand mixer using the paddle attachment, cream together
the peanut butter, butter, white sugar, and brown sugar for 5 minutes, until
light and creamy. Add the beaten egg and vanilla, mixing to combine. Place a
sieve over the wet ingredients in the stand mixer bowl and sift flour, baking
powder and soda, cinnamon and salt; mix to combine. Add the mini chocolate
chips, mix just to combine (do not over mix).
Place 1/2 cup sugar into a small bowl; set aside.
Roll mini scoop full of dough into balls. Roll each ball in
sugar, and place cookies 2 inches apart onto prepared baking sheets. Press each
ball twice with fork tines to form a criss-cross pattern (dip fork into sugar so it does not stick while doing so). Be sure not to flatten the cookies too
much when doing so, or they will not bake properly.
Bake for 10 to 12 minutes in preheated oven, until edges are
lightly browned. Let cool on baking sheet for 1 minute before transferring to a
baking rack to cool completely. Store cooled cookies in an airtight container.
~ Enjoy!
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