based on a recipe from Martha Stewart
Jeanne and Liz both think that these are yummy and are crumbly with good peanut butter flavor. Another recipe, from How To Cook Everything, had way too much flour for our taste, and the cookies came out cakey instead of crumbly. The trick seems to be the proportion of butter/peanut butter to flour.
Makes about 2-1/2 cookie sheets.
8 tablespoons (1 stick) unsalted butter
3/4 cup smooth peanut butter (natural PB is fine)
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking soda
1. Heat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, or by hand, cream butter, peanut butter, and both sugars together until light and fluffy.
3. Add to butter mixture the egg and vanilla, and mix on medium speed until well combined. Set aside.
4. In a small or medium mixing bowl, sift flour and baking soda together.
5. Add flour mixture to the butter mixture, and beat just to combine.
6. Scoop out 1 tsp of dough at a time, shaping into small balls, and place on prepared baking sheets, 1-2 inches apart. They spread some but not much.
7. Dip the tines of a fork in room temperature water; press the dough balls lightly with the back of the fork to flatten them slightly (dip the fork back in the water for each dough ball, to prevent sticking).
8. Bake until golden brown, 18 to 20 minutes, rotating the baking sheets between the oven shelves halfway through baking. Transfer baking sheets to a wire rack to cool.