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1
In an electric mixer fitted with the paddle attachment, or with a hand-held electric mixer, combine the butter and brown sugar on low speed until just incorporated.
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2
Raise the speed to medium-high and mix until smooth and creamy, about 3 minutes.
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3
(Occasionally turn the mixer off and scrape the sides of the bowl down with a rubber spatula.)
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4
Add the egg, peanut butter and vanilla and continue mixing until fully incorporated.
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5
Meanwhile, in a small bowl, whisk together the flour, baking soda and salt.
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6
Reduce the speed of the mixer to low and add the flour mixture.
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7
Raise the speed to medium-low and mix briefly until a smooth dough is formed.
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8
Cover with plastic wrap and refrigerate until firm, about 1 hour.
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9
Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
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10
Form the dough into 1 1/4-inch balls (about 1 tablespoon dough each).
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11
Arrange the balls 2 inches apart on baking sheets.
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12
Using the tines of a fork, flatten the dough balls slightly, while making cross-hatch marks on their tops.
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13
Sprinkle the tops with granulated sugar.
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14
Bake the cookies, rotating the baking sheets halfway through cooking, until just set and lightly browned, 10 to 12 minutes,.
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15
Allow to cool on the sheets for 3 minutes, and then transfer to a wire rack to cool completely.
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16
Store in a sealed container.
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17
From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcasted.
