1cupcreamy peanut butter (I use natural peanut butter that you don't have to stir)
1/2cup1 stick unsalted butter, at room temperature
3/4cupfirmly packed light brown sugar
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat, and set aside.
In a bowl, whisk together flour, baking soda, and salt. Set aside.
In another large bowl, combine peanut butter, butter, sugars with a mixer, or by hand with a fork, until the mixture is smooth and creamy. Add the egg and blend well. Stir in the flour just until incorporated.
Roll the dough into balls of equal size about the size of walnuts, and place the dough ball on the lined baking sheet. Continue placing dough balls about 3 inches apart until the sheet is full. Press down on the dough balls with a fork to press the traditional crisscross marks in the middle of each cookie.
Bake about 8 to 12 minutes, until the cookies are lightly browned. Remove the baking sheet to a wire rack and allow to cool for a few minutes. Then, using a spatula, transfer the cookies directly to the wire rack to cool completely. Repeat the process until the dough is used up.
The cookies may be stored in an airtight container for up to 3 days. Or, bring any leftover cookies to my house to share.
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