- 1 ¼ cup All-Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- 1 cup Unsalted Butter, softened
- ¾ cup White Sugar
- ¾ cup Packed Brown Sugar
- 1 cup Creamy Peanut Butter
- 1 lg Egg
- 1 teaspoon Vanilla Extract
Make the Dough
In a medium mixing bowl mix together flour, baking soda, baking powder and salt. Set aside.
In an electric stand mixer (or using a hand mixer) cream together butter, white sugar and brown sugar until combined.
Add peanut butter to sugar and butter mixture and stir. Once combined, add egg and vanilla and mix well.
Add flour mixture and, Starting with mixer on low speed (so flour does not spray out of bowl), then increase speed and mix until a dough is formed.
Form and Bake the Cookies
Remove dough from the fridge. Scoop dough out and shape into 1-2 Tablespoon balls (A cookie scoop is excellent for this). Place on baking sheets spacing them 2 inches apart.
Dip a fork in sugar and press onto the ball to flatten cookies slightly. Turn cookie opposite direction (half turn), dip fork in sugar again, and press again forming a criss-cross pattern.
Bake cookies, one sheet at a time, for 12-15 minutes. Tops will be a light golden brown. Bottoms should be golden brown.
Cool slightly on baking sheet and then place on cooling rack to cool completely (cookies will still be soft when hot from oven. They firm up as they cool).
Serving: 1g | Calories: 145kcal