½ cup unsalted butter, softened
½ cup light brown sugar, lightly packed
½ cup sugar
½ cup creamy peanut butter
1 large egg
½ teaspoon vanilla extract
½ teaspoon salt
½ teaspoon baking soda
1 cup all-purpose flour (plus 1 to 2 tablespoons more as needed)
Heat the oven to 350 degrees.
With an electric mixer, cream butter and sugars until light and fluffy. Add all other ingredients and blend thoroughly. Add additional flour (1 teaspoon at a time) if dough is not stiff enough (it should be stiff, but not dry).
Drop by teaspoon onto baking sheet lined with parchment paper. Flatten each cookie with the tines of floured fork, making a crosshatch on each cookie.
Bake 10-12 minutes, or until cookies are lightly brown. Cool slightly on baking sheet, then transfer to a wire rack to completely cool.
Makes about 3 dozen cookies.
Nutrition values per cookie: 82 calories (48 percent from fat), 4.5 g fat (2 g saturated), 9 g carbohydrates, 0.5 g fiber, 1.5 g protein, 12.5 mg cholesterol, 87 mg sodium.