Please Note: This dough needs to be chilled for two hours before baking. Do not bake unchilled dough! Also, note that this recipe only yields about 12 large cookies. If you need more than that, please double the recipe.
Ingredients
1 large egg
¾ cup creamy peanut butter
1 stick unsalted butter, softened
¾ cup brown sugar
1 tablespoon vanilla extract
1¼ cups + 2 tbsp all-purpose flour
½ teaspoon baking soda
¼ tsp salt
Instructions
With a hand mixer on low, combine egg, peanut butter, butter, brown sugar, and vanilla extract.
In a small, separate bowl, combine flour, baking soda and salt
Slowly add the flour mixture to the butter mixture, mixing on low and scraping down the sides
Mix until just combined
Line a large baking sheet with parchment paper
Using a large cookie scoop (about ¼ cup) scoop dough into a smooth ball and place on sheet
Make sure cookies are spaced at least two inches apart
When you have scooped all of the dough, chill cookie balls on baking sheets for at least 2 hours
Preheat oven to 350 degrees
Bake cookies for 9 minutes
The cookies will look slightly under baked when you take them out. Do not fear!
They will continue baking slightly as they cool for one minute on the sheet
Transfer cookies to a cooling rack and let cool completely
Enjoy right away, store in a sealed container for up to three days or freeze for up to a month
Recipe by Girl and Her Kitchen at http://www.girlandherkitchen.com/2015/12/melt-in-your-mouth-peanut-butter-cookies.html