Description
Classic peanut butter cookies made even better with the perfect crisp edge, chewy soft center, and rich peanut butter flavor.
Ingredients
Scale
- 1/2 C (113 g) Salted Butter, at room temperature
- 1/2 C (125 g) Creamy Peanut Butter
- 3/4 C (165 g) Dark Brown Sugar
- 1/4 C (55 g) Granulated Sugar
- 1 Lg Egg, at room temperature
- 1 tsp Pure Vanilla Extract
- 1 1/4 C (155g) All Purpose Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- Coarse Sugar for rolling
Instructions
- In the bowl of a stand mixer, cream the butter, peanut butter, dark brown sugar, and granulated sugar for 5 minutes or until light in color and fluffy in texture.
- Add the egg and vanilla and mix for an additional 2 minutes.
- Add the flour, baking powder, and baking soda and mix until just combined.
- Cover the dough and chill for at least 1 hour, up to overnight.
- When ready to bake, preheat the oven to 350 and line 2 cookie sheets with parchment paper.
- Portion the dough into cookies by scooping a heaping TBSP of dough into your hands and rolling into a ball.
- Roll the dough balls in coarse sugar for extra crunch.
- Arrange on prepared baking sheet leaving room for the cookies to spread a bit.
- Bake at 350 for 9-10 minutes, or until the edges are set but the middles are still slightly wet.
- Remove from oven and bang the cookie sheet on the counter 4-5 times to help flatten the cookies a bit and to create the crinkled tops. Use a rubber spatula to scoot any runaway edges back into place.
- Allow the cookies to cool on the hot baking sheet for 2-3 minutes, then transfer to a cooling rack.
