Ingredients
Scale
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup creamy peanut butter (standard commercial brand works best)
- 1/2 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and ensure even browning.
- In a large mixing bowl, beat together the softened butter, creamy peanut butter, white sugar, and brown sugar. Use an electric hand mixer or a stand mixer on medium-high speed until the mixture is light, fluffy, and well-combined, which usually takes about 2 to 3 minutes.
- Add the egg and the vanilla extract to the creamed mixture. Beat again on medium speed until the egg is fully incorporated and the batter looks smooth. Be sure to scrape down the sides of the bowl with a spatula to ensure everything is mixed evenly.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This step ensures that the leavening agents are evenly distributed so your cookies rise consistently.
- Turn your mixer to low speed and gradually add the dry flour mixture to the wet ingredients. Mix just until the flour streaks disappear. Overmixing at this stage can lead to tough cookies, so keep it brief.
- Roll the dough into small balls, about 1 inch in diameter (or 1 tablespoon of dough). Place them 2 inches apart on the prepared baking sheets. Use a fork to press a criss-cross pattern into the top of each ball, slightly flattening the cookie.
- Bake for 8 to 10 minutes, or until the edges are just lightly golden brown. The centers may still look a bit soft, but they will firm up as they cool on the baking sheet. Let them rest for 5 minutes before transferring them to a wire rack.
- Cook Time: 25 minutes
- Diet: Vegetarian