Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) packed light brown sugar
  • 1 cup (255g) creamy peanut butter
  • 2 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 2 1/2 cups (300g) all-purpose flour
  • 1 teaspoon (5ml) baking soda
  • 1/2 teaspoon (2.5ml) baking powder
  • 1/4 teaspoon (1.25ml) salt
  • Granulated sugar (for rolling, optional)

Instructions:

  1. Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the peanut butter, then the eggs one at a time, followed by the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Cover the dough and chill in the refrigerator for at least 30 minutes.
  6. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  7. Roll the dough into 1-inch balls. Roll each ball in granulated sugar (optional).
  8. Place the cookies on the prepared baking sheets, leaving space between them. Flatten each cookie with a fork, pressing down twice in a criss-cross pattern.
  9. Bake for 10-12 minutes, or until the edges are lightly golden brown.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.