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Classic Peanu Bue Cookie

You’ll have lots of fun shaping this cookie dough with your hands. Peanut buer cookies are always best when they’re so and chewy, so take care not to overbake these treats. Definitely serve these cookies with tall glasses of ice-cold milk.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat the buer, brown sugar, granulated sugar, peanut buer, egg, and vanilla on medium speed until well blended, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add the flour mixture and mix on low speed just until combined. Cover the bowl with plastic wrap and refrigerate until the dough is firm, about 2 hours.

Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.

Lightly moisten your hands with water, pinch off about 1 tablespoon of dough, and roll the dough into a ball between your palms. Place the ball on 1 of the prepared baking sheets. Repeat with the remaining dough, spacing the balls about 2 inches apart.

Dip the tines of a fork in flour, then lightly press the tines into each dough ball to flaen it slightly and create a set of parallel lines in one direction, and then repeat in the other direction to make a crosshatch paern. Bake 1 cookie sheet at a time until the edges are golden brown, 12 to 15 minutes. Remove the sheet from the oven and set it on a wire rack. Let cool for 5 minutes, then use a metal spatula to move the cookies directly to the rack. Repeat to bake the rest of the cookies. Let cool completely and serve.

1⅓ cups all-purpose flour½ teaspoon baking powder½ teaspoon baking soda½ teaspoon salt

½ cup (1 stick)

unsalted buer, melted½ cup firmly packed

light brown sugar

½ cup granulated sugar1 cup chunky

peanut buer1 large egg1 teaspoon vanilla extract

MAKES ABOUT 36 COOKIES

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