- (1/2 cup) Unsalted Butter
- (1/2 cup) Peanut Butter
- (1/2 cup) Sugar
- (1/2 cup) Brown Sugar
- (1) Large Egg
- (1/2 tsp) Vanilla
- (1 cup) Ancient Rye Flour
- (1/2 tsp) Salt
- (1/2 tsp) Baking Soda
Preheat oven to 350 F. Grease a baking tray.
Cream butter, peanut butter (if you're using the real stuff with 100% peanuts, add 1 tbsp of oil), and sugars together in a standing mixer with a paddle attachment or with a hand blender (or if you're like me, just stir with a wooden spoon).
Mix in the egg and vanilla until combined. Add the Rye flour, salt, and baking soda and mix until incorporated, do not over mix.
Chill the dough for 30 minutes.
Roll dough into balls and space about 2 inches apart on your prepared baking sheet. Slightly flatten dough with a fork.
Bake for 10-12 minutes until the edges are lightly golden. Let them set on baking sheet for 5 minutes before transferring them to a cooling rack.