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Preheat oven to
350 degrees F (177 degrees C) and place rack in center of oven. Line two
baking sheets with parchment paper.
In the bowl of
your electric mixer (or with a hand mixer), cream the butter and sugars until
light and fluffy (about 2 - 3 minutes). Beat in the peanut butter. Add the egg and vanilla extract
and beat to combine. In a separate bowl whisk together the flour, baking
soda, and salt. Add to the peanut butter mixture and beat until
incorporated. Fold in the chopped peanuts, if using. (If the batter is too soft
to form into balls, place in the refrigerator for about an hour or until firm.)
Roll the batter
into 1 inch (2.54 cm) balls. Transfer the cookies to the prepared baking sheet,
placing about 2 inches (5 cm) apart. Then, using the tines of the fork that has
been dipped in white granulated sugar, make a crisscross pattern.
Bake the cookies for
about 10 to 12 minutes, or until the cookies are lightly browned around the edges. Remove
from oven and place on a wire rack to cool. Can be stored at room
temperature, in an airtight container, for about a week. Freeze for longer
storage. Makes about
40 cookies.
Anderson, Jean. The American Century Cookbook.
Clarkson/Potter Publishers. New York: 1997. Smith, Andrew F.
The Oxford Companion to American Food and Drink. Oxford University Press.
New York: 2007.
Adapted from Martha Stewart's 'Martha Stewart's
Baking Handbook'. |
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