#Xtra Crispy Peanut Butter Cookies

Xtra Crispy Peanut Butter Cookies are super-thin refrigerator cookie classics formed in a roll, then sliced thin–for that extra crunch. They’re also simple to make and versatile. Once the dough is made, it can either be baked or frozen for later. For the best of both worlds, make two batches–bake one right away while freezing the other for later.

Makes about 50 cookies


1/2 pound unsalted butter (2 sticks)
1 1/2 cups brown sugar
1/2 cup white sugar
1 cup chunky peanut butter
2 eggs, well beaten
2 1/2 cups all purpose flour
3/4 teaspoon baking soda
Pinch salt
1 teaspoon vanilla extract

In a large mixing bowl or work bowl of a stand mixer, thoroughly cream together the butter, sugars and peanut butter. Add the eggs and mix well. Sift together the flour, baking soda, and salt and add to the peanut mixture, blend well. Add vanilla and mix. Place the dough on a large sheet of waxed paper and roll into a long roll about 2 1/2 inches in diameter. Wrap and refrigerate for 24 hours.

To bake, preheat the oven to 350 degrees. Slice the cookies, about 1/8 inch thick. Bake on a sheet pan, lightly greased or lined with a silicone baking mat, for 12 to 15 minutes, until crispy and brown.

COOK'S NOTES: You can divide the dough and make two rolls; freeze one to bake later. The baked cookies also freeze well.

If you plan on creating the traditional 'hashtag' pattern using a fork, you will need two sheet pans. Place the chilled dough slices on the first sheet pan, create hashtag cross pattern with a fork, then bake. Keep the dough in the refrigerator, then a place second sliced batch on the second sheet pan and bake. Repeat, placing the sliced dough for each batch on a cool sheet pan. The dough softens too quickly if placed on a hot/warm sheet pan and you can't make the hashtag pattern.