Submitted by: Mary Accurso
Creator: Deb Perelman from the Smitten Kitchen
These easy-to-make cookies are crunchy on the outside and soft on the inside. You don’t need an electric mixer to make these cookies – just a whisk! I use a bigger scoop when I made these cookies so the recipe makes less cookies but they were very soft. If you use a smaller scoop the cookies will be crunchier so it just depends on your preference! It makes 18 to 28 cookies depending on size.
Ingredients
1 ¾ cups packed light brown sugar
2 large eggs, room temperature
½ teaspoon vanilla extract
1 ¾ cups smooth peanut butter
Course-grained sea salt
Directions
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Whisk together the light brown sugar and eggs until smooth.
Whisk in the vanilla extract, then the peanut butter until smooth and completely incorporated.
Scoop the dough into balls and place on the baking sheet.
Sprinkle the dough balls lightly with the course-grained sea salt.
Bake for 14-20 minutes depending on the size of the cookies. Cookies should be golden around the edges when they are done.
Cool completely before enjoying
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