Coarse sugar-topped peanut butter cookies.

Peanut Butter Drops

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup packed brown sugar
1/2 cup butter
1/2 cup peanut butter
1 teaspoon vanilla extract
1 large egg
1/4 cup turbinado sugar

1. Preheat oven to 350°F (175°C). Coat 2 sheet pans with baking spray.
2. In medium bowl, whisk together flour, baking soda and salt. Set aside.
3. In large bowl, cream together brown sugar, butter and peanut butter. Gradually stir in vanilla and egg. Stir in flour mixture and blend well.
4. Drop dough by teaspoonfuls onto prepared sheet pans, spacing cookies about 2-inches apart.
5. Dip the water-dampened bottom of a glass in turbinado sugar and press cookies flat, dipping glass between each pressing. Sprinkle cookies with additional sugar. Using the tines of a fork, make a criss-cross pattern on the top of each cookie.
6. Place cookie sheets in preheated oven and bake 10 to 12 minutes, or until golden brown.
7. Remove cookies from sheet pans; transfer to racks to cool completely.

Makes 60 cookies.

Recipe provided courtesy of The Sugar Association, Inc.