Ingredients

The following ingredients have 4 Servings
  • 1 cup unsalted butter
  • 1 cup brown sugar (- I use dark but light is fine.)
  • 1 cup sugar
  • 1 cup peanut butter (- creamy variety)
  • 2 eggs (- Grade A, large)
  • 1 tsp vanilla
  • 3 cups flour
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda

Instruction

  • Using an electric stand mixer fitted with the paddle attachment, cream the butter and sugars together until light and fluffy, 3 to 5 minutes. Add the eggs one at a time mixing between each addition. Add the vanilla and peanut butter and mix until well combined.
  • In a medium-sized bowl, add the flour, salt, baking soda, and baking powder together. Whisk to combine.
  • With the mixer on low, spoon in the dry ingredients, scraping down the sides as necessary. When no flour is visible, cover the bowl and refrigerate for at least 2 hours before baking.
  • To bake, preheat the oven to 350°F. Line baking sheets with parchment paper or a silicone mat.
  • Using a 1-1/2 tablespoon scoop, scoop the dough and roll it into balls. Roll the balls in white sugar and put them on a baking sheet about 2 inches apart. Using a fork, gently press each ball vertically and then horizontally.
  • Bake for 10 to 13 minutes or until the cookies are lightly browned on the edges. Let the cookies cool for 5 minutes on the baking sheet and then carefully transfer them to a cooling rack to finish cooling.