Ingredients

The following ingredients have 26 Servings
  • 1 1/2 cups (195g) all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (112g) unsalted butter, room temperature
  • 1/2 cup (140g) peanut butter
  • 1/2 cup (104g) granulated sugar
  • 1/2 cup (112g) packed light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract

Instruction

  • Combine the flour, baking soda, baking powder and salt in a medium-sized bowl and set aside.
  • Cream the butter, peanut butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, about 2-3 minutes. You should be able to see the change in color happen and know it’s ready.
  • Add the egg and vanilla extract and mix until well combined.
  • Add the dry ingredients and mix until the dough is just well combined. Do not over-mix.
  • Wrap and refrigerate the cookie dough for at least one hour. The cookies turn out even better (thicker and more chewy – and for longer) if you refrigerate it overnight.
  • After refrigerating the dough, preheat the oven to 350°F and prepare a cookie sheet with parchment paper or a silicone baking mat.
  • Let the cookie dough soften enough to work with it, then form balls of 1 1/2 tablespoons (27g) of cookie dough. Use a long pronged fork to press down and flatten the cookies, then turn the fork 90 degrees and press down once more to create the criss-cross pattern.
  • Bake cookies for 7-10 minutes, or until cookies just start to look cooked in the center and the edges are just barely starting to brown.
  • Let cool for 3-5 minutes, then move to a cooling rack to cool completely.