Step 1
Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric hand mixer, combine peanut butter, the Redpath® Dark Brown Sugar, and salt. Mix on medium speed until just combined; 30 seconds.
Step 3
Add in the egg and vanilla extract. Mix on medium speed until thoroughly combined; 1 minute. Overmixing may cause the dough to become greasy.
Step 4
Using a trigger-style scoop (see Chef’s Tips), scoop balls of dough onto the prepared baking sheet. Roll each scoop into a ball, spaced about 2 inches apart, and using a fork, gently flatten each ball with a cross-hatch pattern.
Step 5
If using, sprinkle the flaky salt over the cookies.
Step 6
Place baking sheet into the preheated oven and bake for 10 to 12 minutes or until edges are lightly browned and tops are no longer shiny. Remove from oven and let cool on the baking sheet for about 5 minutes before carefully transferring to a wire cooling rack to cool completely.
Step 7
Completely cooled cookies can be stored in an airtight container layered between parchment paper for up to 5 days.
*Redpath® Golden Yellow Sugar can be substituted for the Redpath® Dark Brown Sugar. Note that the cookies may have a less pronounced caramel taste and a lighter colour.
*Crunchy peanut butter can be used instead of smooth, but note that the traditional cross-hatch pattern may be less visible.
*If a trigger-style scoop is unavailable, portion dough into 1- to 1½-inch balls; keep them uniform so that the cookies bake evenly.
*If the fork sticks to the dough while pressing down, dip into Redpath® Special Fine Granulated Sugar or water between presses.
