Crunchy Peanut Butter Cookies

Crunchy Peanut Butter Cookies

Yields: 12 cookies

• 1/2 cup unsalted butter (1 stick), room temperature
• 1 cup packed light-brown sugar
• 1 large egg, beaten
• 1/2 cup natural crunchy peanut butter
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup coarse brown-sugar crystals, for sprinkling

1. Beat butter and light-brown sugar in a large bowl with an electric mixer until creamy and light, about 3 minutes. Add egg and beat until light. Gradually beat in peanut butter until incorporated. Add half the flour; add the baking powder and salt. Beat on low speed until mixed. Add remaining flour and beat just long enough to incorporate. Cover tightly and refrigerate dough 1 hour.
2. Preheat the oven to 350F. Using a 1/4 cup measuring cup, scoop up and level dough. Roll in palms to form a ball. Place balls of dough on an ungreased baking sheet, about 2 inches apart. Using the back of a fork, press down on cookies in a crisscross pattern (dough should be 1/2 inch thick). Sprinkle tops with brown-sugar crystals. Bake 18-20 minutes, until edges are lightly browned. Transfer to racks and let cool completely.

• Preparation time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes