by Amanda Kahn
I…I don’t even have a photo of these cookies that can go along with this post–they were all eaten so quickly. Eric Clelland, the very capable research coordinator at BMSC, not only is great at coordinating research but, as it turns out, is a masterful cookie baker. Eric brought in a tub of these soft, peanut buttery cookies and they were gone within the day. Really, within the morning. I am partly responsible.
Peanut Butter Crackle-Top Cookies:
3/4 cup margarine (175ml)
3/4 cup granulated sugar (175ml)
3/4 cup brown sugar, packed (175ml)
1 egg, slightly beaten
3/4 cup peanut butter (175ml)
1 tsp vanilla (5ml)
1-3/4 cup all-purpose flour (425ml)
1/2 tsp baking soda (2ml)
1/2 tsp salt (2ml)
Cream margarine and sugar together, add the egg and vanilla, then mix in the peanut butter.
Mix the flour, baking soda and salt thoroughly.
Add the flour mixture to the creamed mixture (a little at a time), cutting the flour into the mixture with the edge of a wooden spoon. When completely mixed, cover and chill in frig for 20-30 mins.
Preheat oven to 350-375 F (180-190 C). Form dough into 1″ balls (about 2 1/2 tsp or 15ml per ball). Roll in sugar if desired–Eric didn’t and they were delicious. Place on ungreased cookie sheet. Bake at 350-375 F (180-190 C) for 12-15 mins.
Yield: About 5 dozen. Recipe can be doubled (except for the soda and salt).