A peanut butter cookie recipe that is very peanut buttery, not too sweet or dry...a keeper
In medium mixing bowl beat together peanut butter, butter, brown sugar, 1/2 cup granulated sugar, egg and vanilla until creamy.
Blend in flour, soda and salt.
Cover. Refrigerate at least 1 hour.
Form dough into 24 balls, each about 2-inches in diameter.
Arrange about 2-inches apart on two cookie sheets.
Flatten with fork dipped in granulated sugar to form criss-cross pattern.
Bake in preheated 325°F (160C)degrees convection oven on racks 2 and 4, 10-12 minutes (or bake in preheated 350° (180C) degrees radiant bake oven 10-12 minutes) or until light golden brown.
Cool on wire racks.