Cookies: Preheat your oven to
350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Line two
baking sheets with parchment paper.
In the bowl of
your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter
until smooth. Add the sugars and vanilla extract and beat until well mixed. Beat in the peanut butter. Scrape
down the sides and bottom of your bowl as needed. Add the egg
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 or chocolate chips, if using. (If the batter is too soft
to form into balls, place in the refrigerator for about an 30-60 minutes or until firm.)
Roll the batter
into 2 inch (5 cm) round balls (35 grams for each cookie). Transfer the cookies to the prepared
baking sheet, spacing several inches (10 cm) apart. Flatten the cookies into 2
1/2 inch (6.5 cm) rounds using the bottom of a glass. Then, using the tines of the fork that has
been dipped in granulated white sugar, make a crisscross pattern.
Bake the cookies
for about 10 - 13 minutes, or until the cookies are lightly browned around the edges
but still soft in the center. Rotate your baking sheet front to back about
halfway through baking. Remove
from oven and place on a wire rack to cool. Can be stored at room
temperature, in an airtight container, for about 3 to 5 days, or they can be
24 - 3 1/2 inch (9 cm) cookies.
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