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SUGAR & STILETTOS RECIPES
Nanci Christopher
September 17, 2010

PEANUT BUTTER COOKIES
Adapted by Barbara Gottlieb
From
MARTHA STEWART LIVING

Ingredients:

8 tablespoons (1 stick) unsalted butter at room temperature
¾ cup smooth or crunchy peanut butter
½ cup granulated sugar
½ cup packed dark brown sugar
1 large egg
½ teaspoon pure vanilla extract
1 cup all-purpose flour
¾ teaspoon baking soda
1 cup (or more!) peanut butter chips

PREHEAT oven to 350F degrees. LINE several baking sheets with parchment paper, and set aside.

IN THE BOWL OF AN ELECTRIC MIXER fitted with the paddle attachment, cream butter, peanut butter, and both sugars together until light and fluffy. ADD egg and vanilla, and mix on medium speed until well combined.

IN A MEDIUM BOWL, sift flour and baking soda together. ADD to the butter mixture, and beat just to combine. ADD peanut butter chips.

SCOOP out 2 tablespoons of dough, shape into a ball, and place on one of the prepared baking sheets. Repeat with remaining dough, placing scoops 3 inches apart. DIP the tines of a fork in warm water; PRESS the dough balls lightly with the back of the fork to flatten slightly (dip the fork back in the water for each dough ball, to prevent sticking).

BAKE until golden brown, 18 to 20 minutes, rotating the baking sheets between the oven shelves halfway through baking.

TRANSFER baking sheets to a wire rack to cool. Store in an airtight container at room temperature for up to a week.

MAKES 2 dozen cookies.

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