Ingredients for Alice Medrich's Peanut Butter Cookies
- All Purpose Flour
- 1 teaspoon baking soda
- Unsalted Butter
- Light Brown Sugar
- Granulated Sugar
- 1/4 teaspoon salt (optional)
- 1 large egg
- Vanilla Extract
- Chunky Peanut Butter
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How to Make Alice Medrich's Peanut Butter Cookies
- Whisk together 1 3/4 cups all-purpose flour and 1 teaspoon baking soda. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, and 1/2 cup packed brown sugar using an electric mixer until smooth and creamy.
- Beat in 1 large egg, 1 teaspoon vanilla extract, and 1 cup creamy peanut butter until thoroughly combined.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing with a wooden spoon just until incorporated. Do not overmix.
- Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- Using a small cookie scoop (about 1 tablespoon), scoop out dough and roll into balls.
- Place the dough balls 2 inches apart on the prepared baking sheets. Gently flatten each ball slightly with a fork or the bottom of a glass. Use cookie stamps if desired.
- Bake for 14-16 minutes, or until the edges are lightly golden brown and the centers are set. Baking times may vary depending on your oven.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once completely cool, store cookies in an airtight container at room temperature for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
26g
Fat
12g
Carbs
3g
