What you need,
1¼ cups all-purpose flour
¾ tsp. baking soda
½ tsp. salt
½ cup creamy peanut butter
½ cup packed, light brown sugar
1/3 cup light corn syrup
¼ cup granulated sugar
3 tbsp. canola oil
2 tbsp. butter, melted and cooled slightly
1 large egg
2 tsp. vanilla extract
3 tbsp. dry roasted peanuts, chopped fine
Preheat your oven to 350 degrees. Line a baking sheet with a silpat mat.
In a medium bowl, whisk together the flour, baking soda and salt together.
In a large bowl, stir together the peanut butter, brown sugar, corn syrup, granulated sugar, melted butter, egg and vanilla until smooth.
Stir in the flour mixture and stir until just combined.
Cover the batter with plastic wrap and put in the fridge for a couple of hours until firm.
Scoop out 2 tablespoons of dough and roll into a ball. Grease the flat bottom of a drinking glass and use it to press the cookie balls into and even ¾ inch thickness. Sprinkle the tops of each cookie with a little of the chopped peanuts and press lightly to adhere.
Bake the cookies until puffed and edges are lightly browned, 12-14 minutes. Let the cookies sit on the cookie sheet for 5 minutes before transferring them to a cooling rack.
Let the cookies cool completely before storing in an airtight container.
Jen of My Tiny Oven
