Peanut Butter Cookies with Crunch

1 1/2 c unbleached AP flour
1/2 t baking soda
1/4 t salt
8 T (1 stick) unsalted butter at room temperature
3/4 c granulated sugar
1/4 c plus 2 T packed light brown sugar
3/4 c crunchy peanut butter
1 large egg at room temperature
1 t vanilla

Put oven racks in upper and lower thirds of the oven and preheat to 350 degrees. Grease two baking sheets.

In a medium bowl, whisk together: flour, soda, and salt.

In a large bowl, beat the butter and both sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Scrape down sides of bowl. Beat in the peanut butter. Beat in the egg, blending well, then beat in the vanilla. On low speed, beat in the flour mixture in two additions.

Scoop out a slightly rounded teaspoonful of dough for each cookie, roll the dough into a scant 1-inch ball, and place the balls 2 inches apart on the prepared baking sheets. With the back of a fork, gently press a crisscross pattern into each cookie, flattening it to 1/4 inch thick.

Bake for 9-12 minutes, switching the position of the baking sheets halfway through baking, until the cookies are golden brown on the bottom and barely colored on top. Let cool on baking sheet for 2 minutes, then transfer the cookies to racks to cool completely.

VARIATION:
Stir 1 1/4 cups mini-chocolate chips into the dough. Bake as directed.

Sweet Gratitude, by Judith Sutton