Peanut Butter Cookies

Step 1

PREP: Line a large baking sheet with a silicone liner (or parchment paper) and set aside.

Step 2

COOKIE DOUGH: In a microwave-safe bowl, heat the butter until it’s melted. Set aside to cool back to room temperature (hot butter will melt sugars and cause greasy cookies). Once at room temperature, use a spatula to scrape every bit of butter into a large bowl and add in the brown sugar and white sugar. Mix with a large whisk until smooth, about 1 minute.

Step 3

COOKIE DOUGH, CONT.: Add in the peanut butter, almond extract (if using), and vanilla extract. Mix until combined. Add in one egg. Mix just until ingredients are incorporated and then add in the second egg. Again, mix until the ingredients are just incorporated. Add in the baking soda and salt and mix until just incorporated. Add in the flour and mix again, until just incorporated. Don't over-mix.

Step 4

CHILL: Cover the dough and chill for 30 minutes, up to 1 hour -- See Note Preheat the oven to 325 degrees F. Scoop the cookie dough and roll into large balls that are each 3 packed tablespoons (60 grams) in size (See Note and if desired (optional) roll cookie dough balls in some extra granulated sugar. Place dough balls on a lined cookie sheet -- 6 cookies at a time-- leaving ample room (2-inches) between cookies.

Step 5

BAKE: Bake for 8-14 minutes. Ever so slightly under-baking the cookies will keep them soft and chewy. (They also bake a bit more on the cookie sheet when removed from the oven.) Be careful to not over-bake these cookies!

Step 6

COOL: Remove the cookies (if any edges are going wayward, working quickly, press the edges inwards with a metal spatula) and allow them to cool on the baking sheet for 5 minutes before removing them to a cooling rack to finish cooling completely. Cool completely before dipping in chocolate (optional step).

Step 7

OPTIONAL DIPPING IN CHOCOLATE: Coarsely chop the chocolate bar into evenly sized pieces and place in a microwave-safe bowl. See Note Microwave in bursts of 20 seconds, stirring in between each burst for 15 seconds, until the chocolate is melted and smooth. Dip one half of each cookie into the melted chocolate, scrape the bottom of the cookie on the bowl of the melted chocolate and transfer it to a sheet of parchment paper. Allow the chocolate to set at room temperature.