A lack of flour helps bring out the pure peanut butter flavor of these cookies. They have a wonderful chewy texture and a great balance between sweet and salt.
Ingredients
- 16 oz. Jif brand creamy peanut butter*
- 1 cup sugar
- 1 cup light brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 2 tsp. baking soda
- 1⁄2 tsp. salt
- 1⁄2 tsp. cinnamon
- 1 cup demerara sugar
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Instructions
Step 1
Preheat oven to 350° with racks in the upper and lower thirds. Line two rimmed baking sheets with parchment paper and set aside. In a medium mixing bowl cream together peanut butter, sugar and brown sugar. Beat in eggs, vanilla, baking soda, salt, and cinnamon until thoroughly combined.
Step 2
Place demerara sugar in a small bowl. Form peanut butter mixture into 2-inch balls and roll in demerara sugar, coating completely. Place balls four inches apart on prepared baking trays and flatten with the tines of a fork in a perpendicular cross-hatch pattern, if desired.
Step 3
Bake 10–12 minutes until puffed and lightly golden at edges. Allow to cool 10–15 minutes on trays to set before removing.
- Preheat oven to 350° with racks in the upper and lower thirds. Line two rimmed baking sheets with parchment paper and set aside. In a medium mixing bowl cream together peanut butter, sugar and brown sugar. Beat in eggs, vanilla, baking soda, salt, and cinnamon until thoroughly combined.
- Place demerara sugar in a small bowl. Form peanut butter mixture into 2-inch balls and roll in demerara sugar, coating completely. Place balls four inches apart on prepared baking trays and flatten with the tines of a fork in a perpendicular cross-hatch pattern, if desired.
- Bake 10–12 minutes until puffed and lightly golden at edges. Allow to cool 10–15 minutes on trays to set before removing.
_ *We strongly recommend Jif brand peanut butter for this recipe; a different brand of peanut butter may produce different results._
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