PEANUT BUTTER COOKIES

I’m going to admit it: I love eating cookie dough just as much as I like eating the actual cookie itself, and this dough just might be my favorite. Peanut butter cookies are a household classic; salty and sweet, sprinkled with sugar, and delicious eaten warm or cold. I stray from the traditional method of flattening the cookie and adding a crisscross shape; instead the cookies are rolled in sugar and baked in ball form. makes 12 to 14 cookies

1½ cups (213 g) all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

½ pound (2 sticks; 227 g) unsalted butter, room temperature

½ cup (99 g) granulated sugar, plus 1 cup (198 g) for rolling

½ cup (99 g) packed brown sugar

1 cup creamy peanut butter

1 large egg

2 teaspoons pure vanilla extract

Adjust the oven rack to the middle position. Preheat oven to 350°F. Line two baking sheets with parchment paper.

In a medium bowl, whisk the flour, baking soda, and salt.

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until smooth. Add the ½ cup granulated sugar and the brown sugar and beat on medium until light and fluffy, 2 to 3 minutes. Add the peanut butter and beat on medium until fully combined. Add the egg and vanilla and beat on medium until smooth. Add the flour mixture and beat on low until just combined.

Put the remaining 1 cup sugar into a small bowl.

Form the dough into 3-ounce (85g) balls (a scant ⅓ cup each), rolling each one in the bowl of sugar to coat before placing it on the baking sheet. Put 6 or 7 cookies on each sheet.

Bake one sheet at a time 10 to 12 minutes, rotating the pan halfway through, until the cookies have spread and the edges are set.

Transfer the pan to a wire rack and let the cookies cool completely on the pan.

VARIATION

extra peanut butter cookies • Use crunchy peanut butter in place of the creamy, and add 1 cup (170 g) peanut butter chips to the dough after the flour mixture is added.