The peanut butter flavor you love, in a perfectly soft cookie — this my Best-Ever Peanut Butter Cookies recipe!
- 1½ cups (7 ½oz/213 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (8 oz/225 g) smooth peanut butter
- ½ cup (4 oz/115 g) butter , at room temperature
- ½ cup cup (4 oz/115 g) plus ½ cup (4 oz/115 g) granulated sugar
- ¾ cup (4 ½ oz/128 g) dark brown sugar
- 1 large egg , at room temperature
- 1 teaspoon vanilla extract
-
In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.
-
In the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl with an electric hand mixer) cream together the peanut butter, butter, ½ cup (4 oz/115 g) of granulated sugar and brown sugar on medium speed until light and fluffy, about 5 minutes.
-
With the mixer on low, add the egg and vanilla extract and mix until incorporated.
-
Still on low speed, add the dry ingredients just until the dough comes together. Cover and refrigerate for 30 minutes to firm.
-
Preheat the oven to 350°F (180°C) and line 2 cookie sheets with parchment paper. Set aside.
-
Scoop the dough into heaped tablespoon-sized balls, about 32 cookies. Roll each ball in the remaining ½ cup (4 oz/115 g) of sugar then place on your prepared cookie sheets about 2 inches apart.
-
Using a fork, flatten the cookies and press down creating a classic cross-hatch pattern across the top of each cookie.
-
Bake the cookies for 14-16 minutes until golden brown. Transfer the cookies to a cooling rack and allow them to cool completely
-
Enjoy with a glass of milk! Store leftover cookies in an airtight container at room temperature for up to 4 days.