Alice Medrich S Peanut Butter Cookies Recipe

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

How to Make Alice Medrich S Peanut Butter Cookies

1. Whisk together 1 3/4 cups all-purpose flour and 1 teaspoon baking soda. Set aside.
2. 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.
3. Beat in 1 large egg, 1 teaspoon vanilla extract, and 1 cup creamy peanut butter until thoroughly combined.
4. Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing with a wooden spoon just until incorporated. Do not overmix.
5. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
6. Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
7. Using a small cookie scoop (about 1 tablespoon), scoop out dough and roll into balls.
8. 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.
9. 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.
10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
11. Once completely cool, store cookies in an airtight container at room temperature for up to 2 weeks.