Ingredients
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1/4 cup unsalted butter
1 cup turbinado sugar
1 cup salted chunky natural-style peanut butter
1 large egg
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup whole wheat flour
additonal turbinado sugar
Preparation
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Position racks in center of oven to 350\u00b0F.
Using electric stand mixer, beat butter and 1 cup tubinado sugar with paddle attachment until well blended. Add peanut butter and mix well. Beat in egg and vanilla. Mix in baking soda and salt. Thoroughly mix in flour.
Using hands, form dough into 1 1/4 inch balls. Dip half of each dough ball into additional turbinado sugar. Place dough balls sugar side up on ungreased cookie sheet, spacing about 3-inches apart. using flat-bottomed glass, and applying even pressure, flatten eadh ball to 1/4 inch thickness.
Bake until golden brown, about 16 minutes. Cool 2 minutes. using spatula, transfer cookies to wire rack to cool. Store cookies in an airtight container.
DO-AHEAD TIP: Cookies can be made 1 day ahead. Store airtight at room temperature.
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