Just got word from my Fiance that these cookies are like crack. He has been hording some at his work and rationing his supply. Little does he know I have more dough in the freezer....
|Ready for the oven.|
Adapted from Une Gamine Dans La Cuisine
Yield - About 2 dozen
1 3/4 Cup Flour
3/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Cup (1 stick) Unsalted Butter, softened to room temperature
3/4 cup creamy peanut butter
1 1/4 Cup Packed Light Brown Sugar
2 Tablespoons Cream or Milk (I used milk)
1 Tablespoon Vanilla
1 Large Egg, room temperature
- In a small mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, fitted with the paddle attachment, combine the butter, peanut butter, brown sugar, cream, and vanilla. Beat on med-high speed for about 2 minutes, scraping down the sides of the bowl as needed.
- Add the egg and beat for about 30 seconds - until just incorporated.
- Add the flour mixture and beat on low speed until just combined.
- Cover the bowl and refrigerate for at least one hour. I let mine chill for 2 hours.
- Preheat the oven to 375 F. Line baking sheets with parchment paper or use AirBake cookies sheets.
- Using a medium cookie scoop, form the dough into balls and place them onto the prepared sheets, allowing about 2-inches of space between each cookie.
- Slightly flatten each ball of dough with the tines of a lightly-floured fork, creating a crisscross pattern.
- Bake for 7-8 minutes - do not exceed 9 minutes. The tops should look underdone - they will firm up as the cookies cool. My cookies were perfect after about 8 minutes. Remove the baking sheets from the oven and allow the cookies to rest for about 10 minutes before removing transferring to a cooling rack.