Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) packed light brown sugar
  • 1 teaspoon pure vanilla extract (5ml)
  • 2 large eggs
  • 1 cup (250ml) smooth peanut butter (avoid natural peanut butter)
  • 2 1/2 cups (300g) all-purpose flour
  • 1 teaspoon baking soda (5ml)
  • 1/2 teaspoon baking powder (2.5ml)
  • 1/2 teaspoon salt (2.5ml)
  • Granulated sugar, for rolling (optional)

Instructions:

  1. Cream the softened butter, granulated sugar, and brown sugar together until light and fluffy.
  2. Beat in the vanilla extract, eggs, and peanut butter until well combined.
  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. Be careful not to overmix.
  5. Cover the dough and refrigerate for at least 30 minutes. This prevents spreading.
  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 about 2 inches between each cookie. Use a fork to flatten each cookie 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.