classic peanut butter cookies

These pretty little beauties are everything a peanut butter cookie should be – sweet and salty with a light crisp edge and tender chewy center. I’ve found there are two kinds of peanut butter cookie lovers – those that like traditional cookie fork marks, and those that just like a puffy shimmery coating from a quick roll in a bowl of sugar before going in the oven. With a tall glass of icy cold milk, these are the perfect little snack for your sweet tooth!

INGREDIENTS:

1 cup unsalted butter (softened to room temperature)

1 cup(200g) granulated sugar

3/4 cup (150g) light brown sugar

2 large eggs (room temperature)

½ tablespoon vanilla

1 cup creamy peanut butter (smooth or chunky – Skippy or Jif)

3 cups + 2 Tablespoons (391 g) all-purpose flour (sift & spoon – don’t scoop!)

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/3 cup granulated sugar, for rolling (optional)

HOW WE MAKE THESE:

In a large bowl, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and peanut butter and mix on high until combined. Set aside.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt together. Add the flour mixture to the wet ingredients and mix on low until combined. Dough will be thick, yet very sticky. Cover dough tightly and chill for at least 3 hours (preferably overnight) in the refrigerator.

Preheat oven to 350F degrees. Line two large baking sheets with silicone baking mats or parchment paper.

Roll balls of dough (about 1.5 tablespoons of dough per cookie) and roll into granulated sugar (rolling in sugar is optional – sometimes I do, sometimes I don’t!). Place dough balls 2 inches apart on the baking sheets.

If you want the traditional criss-cross on top of your cookies, press a fork into the tops to create the criss-cross pattern. You can also use a wooden meat tenderizer for a unique shape on the top of your cookies – simply press one end of the tenderizer gently into the top of your cookie dough ball before baking). If you like them puffy, skip this step.

Bake for 11 minutes or until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to cook on the baking sheet during this time.

Cover cookies and store at room temperature – they also freeze well!

YIELD: Makes about 30 cookies

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