Ingredients

The following ingredients have 24 Servings
  • 1 cup butter (room temperature)
  • 1 ½ cups granulated sugar (divided)
  • ¾ cup brown sugar
  • 2 cups creamy peanut butter (divided)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda

Instruction

  • Add the butter, 1 cup of granulated sugar, and brown sugar to a mixing bowl and beat on medium speed until light and fluffy.
  • Beat in 1 ½ cups of peanut butter, eggs, and vanilla until smooth and combined, scraping down the sides of the bowl as needed.
  • Add the flour, baking powder, baking soda, and salt to the bowl and mix on low speed until the dough is fully combined.
  • Cover the bowl with plastic wrap and refrigerate for 30 minutes.
  • After dough has chilled, preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  • Use a large cookie scoop to scoop out the dough.
  • Flatten the dough into a patty and place about a teaspoon of peanut butter in the center of dough. Carefully fold up the edges around the peanut butter. Completely seal the peanut butter in the dough. If needed, press small pieces of extra dough around any spaces where the peanut butter is peeking out. Roll the dough into a ball.
  • Place the remaining ½ cup of granulated sugar on a plate or in a shallow bowl and roll each cookie through the sugar to coat.
  • Arrange cookies on the prepared baking sheet 2 inches apart. Use a fork to gently press a crosshatch shape in each cookie. If you press too hard, the dough will crack and the peanut butter will leak out.
  • Bake for 13 minutes or lightly browned around the edges, but still moist on top.
  • Let cool for 15 minutes on the baking sheet before transferring to a wire rack to finish cooling.