Thick, bakery-style, soft in the middle, stackable, giftable, and very very edible.
- 1 1/2 c. all-purpose unbleached flour
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 4 tbsp. (1/2 stick) unsalted butter, room temperature
- 1/2 c. brown sugar, lightly packed
- 1/2 c. powdered sugar
- 1 large egg
- 1/2 c. creamy natural peanut butter
- 1/4 c. neutral tasting oil
- 1 tsp. pure vanilla extract
- 2 tbsp. sugar
- Preheat oven to 350 degrees. Line baking sheet with Silpat or parchment paper. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Using a stand mixer fitted with a paddle attachment, beat together butter, brown sugar, and powdered sugar until pale in color.
- Add in egg and beat until combined, scraping down the sides of the bowl to fully incorporate.
- Mix in peanut butter, oil, and vanilla. Beat once again until creamy and evenly combined. Add flour mixture in two increments until just combined. Dough will be on the dry side.
- Add sugar into a small bowl. Using a 2 oz. ice cream scoop, scoop cookies. Roll the rounded portion of the dough into sugar before placing on baking sheet. Bake 6 cookies up at a time. Just before baking, use the bottom of a fork to impress a criss-cross pattern on the cookies.
- Bake for 9 minutes. Allow to finish cooking on pan for an additional 2 minutes. Carefully place cookies on a cooling rack. Cookies will firm up once cooled. Store in an airtight container for up to 4 days.
Cookies can be made smaller by using a smaller scoop. Reduce cooking time by 1 minute.