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The dough will be a bit sticky.  To make it easier to roll into a ball, cover the piece of  dough in granulated sugar.

Dip the fork into the granulated sugar as well to prevent it from sticking to the dough.  Then push the balls of dough down with the tines of the fork to make a criss-cross pattern on top of the cookies.


Makes 3 to 4 dozen cookies

We made over 300 peanut butter developing this recipe.  We wanted one that had the most peanut buttery taste with as little flour as possible.  We love the final result.  You can make these with creamy or crunchy peanut butter depending on your preference.

1 1/2 sticks (3/4 cup) unsalted butter, at room temperature
1 1/2 cups peanut butter 
1 cup dark brown sugar
1/2 cup granulated sugar, plus enough to roll dough balls 
2 eggs
2 teaspoons vanilla
1 1/4 cup unbleached all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

Preheat the oven to 350 degrees F.

In a mixer, cream the butter, peanut butter, brown sugar and granulated sugar together until well blended.  Add eggs and vanilla and mix to combine.

In a separate bowl, mix together the flour, baking soda and salt.  Add the dry ingredients mixture to the peanut butter mixture and mix to combine.  The dough will be VERY sticky.  That is how you want it for the best taste.

Place granulated sugar in a shllow plate for rolling the balls of dough.

Dip a lump of dough into the granulated sugar and then roll it in the palms of your hands into a 1 1/2 inch ball.  Roll the ball in sugar again.  

Press the tines of a fork in the granulated sugar and press into the balls of dough to make a criss-cross pattern.

Place on a sheet tray and bake 14 to 16 minutes, but do not over baker or the cookies will be dry.

Let the cookies cool on their baking sheet tray for 2 minutes before transferring to a wire rack to cool completely.

Maili Halme


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