- 268g creamy peanut butter
- 229g granulated sugar
- 11g molasses
- 1 egg
- 1 tsp baking soda
- 1 tsp vanilla
- 1/4 tsp kosher salt
- parchment paper (not silicone mat)
- Arrange two racks near middle of oven.
- Heat oven to 350℉.
- Thoroughly combine peanut butter, sugar and molasses by hand.
- Add remaining ingredients and stir by hand until thoroughly combined and smooth.
- Line two baking sheets with parchment paper (not silicone mats).
- Form dough into 1 oz balls (8 per sheet—they will spread).
- Press criss-cross pattern into cookies with fork (slide fork off to remove; don’t lift straight up)
- Bake 10 minutes, switching rack positions half way through.
- Cool briefly on sheet, then cool on rack 10 minutes.
Yield: 16 cookies
Modified from: Pantry Raid: Cookie Edition (Alton Brown)