Use a two to three tablespoon scoop to form the balls of dough. Or use a spoon and then roll them into balls. Use a fork to flatten them and create a crosshatch pattern. Sprinkle with sugar and bake for eight to 10 minutes. They will puff up slightly and the tops will be golden, but they should still be slightly soft in the middle. Of course, if you like your peanut butter cookies crunchy throughout, then bake another couple of minutes.
(Recipe from Chef Zoë François)
Nutrition information per serving:
Note: Nutrient analysis does not include the optional chopped chocolate.
Calories from Fat: 80
Trans Fats: 0g
Cholesterol: 25 mg
Sodium: 180 mg