Peanut Butter Cookies
Ingredients
Units
Scale
- 112 g butter, room temp
- 100 g white granulated sugar
- 110 g brown sugar (1/2 c packed)
- 160 g peanut butter (~1/2 c+2T)
- 1 tsp vanilla
- 1 large egg
- 160 g flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt (if using salted butter, this can be omitted)
Instructions
- Beat the butter until creamy, 2 minutes.
- Add the brown sugar and white sugar, beat for 2 more minutes.
- Mix in the peanut butter, egg, and vanilla.
- In a separate bowl, whisk together the dry ingredients—the flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture.
- Chill the dough: Wrap dough in plastic and refrigerate at least 3 hours.
- Preheat oven to 190°C (375°F).
- Shape the dough into 1 1/4 inch balls.
- Place the balls of dough about 3 inches apart on un-greased cookie sheet.
- Flatten in crisscross pattern with a fork. (It helps to dip the fork in sugar to keep it from sticking to the dough.)
- Bake at 190°C / 375°F until light brown, about 9 to 10 minutes.
- Remove the cookies from the oven and let cool in their baking sheets for a minute. After a minute, transfer the cookies to a rack to cool completely.
Notes
Note: For chewier cookies, bake at 300°F (150°C) for 15 minutes.