Description[]
Source: OUT of the BOX HOLIDAY BAKING - HAYLEY PARKER
I know I’m not supposed to play favorites, but let’s face it: sometimes your children make it pretty easy to choose. Don’t blame me for stating the obvious! I tried to be unbiased about all of the treats for this book. I tried to love everything equally. But let me tell you—after making these exact cookies, I died and went to cookie heaven. There, I was able to see it clearly: these are my FAVORITE cookies in the book. I’m sorry, other recipes—you are beautiful and tasty in your own ways. But if you love peanut butter and need a fantastically soft, chewy, ultra-perfect cookie recipe, this is IT!
Ingredients[]
- 8 tablespoons (1 stick) butter, softened
- ¾ cup granulated sugar, plus ⅓ cup
- ½ cup brown sugar
- ¾ cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1½ cups all-purpose flour
- 4 salted nut roll candy bars, cut equally into 6 slices each (24 pieces total)
Directions[]
- Preheat the oven to 350°F.
- Line two baking sheets with parchment paper or silicone liners.
- Cream the butter, ¾ cup granulated sugar, and brown sugar together in the bowl of a stand mixer until fluffy, 2 minutes.
- Beat in the egg and vanilla until combined, followed by the baking soda, salt, and flour until a soft dough has formed.
- Using a tablespoon-size cookie dough scoop, roll balls of cookie dough.
- Dredge the cookie dough balls into a bowl with the remaining ⅓ cup granulated sugar, coating all sides of the dough ball.
- Place the dough balls 2 inches apart on the prepared baking sheets.
- Bake for 8 to 10 minutes, rotating the pans halfway through the baking time, until golden brown and set.
- Cool for 5 minutes on the baking sheets, then gently press a salted nut roll candy slice in the center of each cookie.
- Allow the cookies to continue to cool on the baking sheets or a wire rack.
YIELD: 24 COOKIES