Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened (227g)
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) packed light brown sugar
  • 1 cup (255g) creamy peanut butter (not natural)
  • 2 large eggs
  • 1 teaspoon vanilla extract (5ml)
  • 2 ½ cups (300g) all-purpose flour
  • 1 teaspoon baking soda (5g)
  • ½ teaspoon baking powder (2.5g)
  • ½ teaspoon salt (2.5g)
  • ¼ cup (50g) granulated sugar (optional)

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the peanut butter until well combined. Then, beat in 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. This will prevent the cookies from spreading too thin.
  6. Preheat oven to 375°F (190°C). Line cookie sheets with parchment paper or silicone baking mats.
  7. Roll the dough into 1-inch balls. If desired, roll the balls in granulated sugar.
  8. Place the cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart. Use a fork to flatten each cookie, making a criss-cross pattern.
  9. Bake for 8-10 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. Enjoy these delicious soft peanut butter cookies!