These are just like Grandma made, complete with the crosshatch pattern on top. It's easier than you think to make that pattern; just crisscross the tines of a fork and press gently into the top of each cookie before you bake.
1/2 cup natural-style, reduced-fat creamy peanut butter
1/2 cup packed brown sugar
7 tablespoons unsalted butter, softened
1/2 teaspoon vanilla extract
3/4 cup granulated sugar, divided
1 large egg
5.6 ounces all-purpose flour (about 1 1/4 cups)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
How to Make It
Preheat oven to 375°.
Place first 4 ingredients (through vanilla) and 1/2 cup granulated sugar in a bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg, beating well.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt), stirring well with a whisk. Gradually add flour mixture to sugar mixture, beating well. Cover and refrigerate 15 minutes or until dough is firm.
Roll dough into 30 (1 1/4-inch) balls. Place 1/4 cup granulated sugar in a small bowl. Roll balls in sugar, and place 2 inches apart on an ungreased baking sheet. Flatten cookies in a crisscross pattern with a fork. Bake at 375° for 10 minutes or until edges just begin to brown. Cool on pan 2 minutes. Remove from pan; cool completely on wire racks.
I made these PB cookies for my family last night-they were gone this morning. The recipe is easy, all the ingredients are in the pantry, and the cookies remain chewy after they cool. They needed longer than 10 minutes to get slightly golden, however.