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Ingredients
1 cup packed light brown sugar
1/4 cup unsalted butter, softened to room temperature
2/3 cup creamy peanut butter, Jif or Skippy
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour,
2 Tablespoons granulated sugar, for coating
2 teaspoons cinnamon, for coating
Flaky sea salt for sprinkling, optional
Instructions
In the bowl of a stand mixer or using a hand mixer, cream together the brown sugar and butter. It should resemble wet sand with no butter chunks remaining.
Mix in the peanut butter and then the egg, vanilla, and salt.
Add the flour and mix just until the dough comes together. Don’t over mix.
Using a 1.5oz cookie scoop or tablespoon, scoop the dough and roll into balls, then place them onto a small tray and freeze for 30 minutes. You should get 12 cookies total.
Preheat the oven to 350°F (177°C) and line a large baking sheet with parchment paper.
Once chilled, gently roll the cookie dough balls in a bowl of the sugar and cinnamon mixture. Gently press down on each ball to slightly flatten.
Bake for 10-12 minutes then transfer to a cooling rack. If desired, sprinkle with a little sea salt while they’re still warm.
Wait until they’ve cooled completely before eating. Enjoy!
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