### Video Recipe **Yield** ~32 cookies **Prep Time** **Make Time** 11–12 min ## Ingredients - 1 1/3 cups flour (≈170g) - 1/2 tsp baking soda (≈3g) - 1/4 tsp salt (≈1.5g) - 1/2 cup softened butter (113g) - 1/2 cup brown sugar (100g, packed) - 1/4 cup granulated sugar (50g) - Extra granulated sugar for rolling - 1 large egg (≈50g without shell) - 3/4 cup creamy peanut butter (190g) - 1 tsp vanilla (5g) ## Instructions 1. Whisk dry ingredients. 2. Cream butter and sugars. 3. Add egg, then peanut butter and vanilla. 4. Mix in dry ingredients. 5. Chill dough for 1–2 hours. 6. Preheat oven to 350°F ($177^{\circ}\text{C}$). 7. Roll $\sim$1 Tbsp balls ($\sim$18g dough). 8. Roll balls in extra granulated sugar. 9. Space cookies 2" apart on baking sheet. 10. Press tops with a fork (don't smash too hard, you want them pretty tall before baking to prevent spread). 11. Bake for 11–12 min (edges should be set, centers soft). 12. Cool on baking sheet for 5 min, then transfer to a rack. ## Notes - Make sure the dough is chilled after rolling, these are all butter and will spread like a STD from a truckstop hooker. - 13.5 min in my oven. - Don't smash too hard (that's what she said) with the fork, you want them pretty tall before baking to prevent spread. ## Make History