Classic Peanut Butter Cookies

Dough

• 1/2 cup Butter, softened
• 1 cup Peanut butter — conventional, smooth
• 3/4 cup Brown sugar, packed
• 1/2 cup Granulated sugar
• 1 Egg
• 1 tsp Vanilla extract
• 1 3/4 cups All-purpose flour
• 1 tsp Baking soda
• 1/2 tsp Salt

Coating

• 1/4 cup Granulated sugar, for rolling

Dough

1. Cream the butter, peanut butter, and both sugars together until light and fluffy, about 3 minutes.
2. Beat in the egg and vanilla.
3. Whisk the flour, baking soda, and salt together and mix in just until combined. The dough will be stiff.

Chill

1. Chill 30 minutes so the dough rolls cleanly without sticking.

Bake

1. Roll into walnut-sized balls (roll in granulated sugar if you like a crisp shell), space on a lined sheet, and flatten each with a fork pressed twice at right angles. (Tip: Dip the fork in sugar between cookies and it won't stick to the dough.)
2. Bake at 175°C (350°F) until the edges are set and just golden. The centres should still look soft. (Tip: These have very little water in them, so they cross from tender to dry fast. Err a minute short.)
3. Cool on the pan 5 minutes before moving to a rack.