Ingredients
Scale
- 1 1/2 cups (195g) all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (112g) unsalted butter, room temperature
- 1/2 cup (140g) peanut butter
- 1/2 cup (104g) granulated sugar
- 1/2 cup (112g) packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Combine flour, baking soda, baking powder, and salt in a medium bowl and set aside.
- Cream butter, peanut butter, and sugars together on medium speed until light and fluffy, about 2-3 minutes.
- Add egg and vanilla extract; mix until well combined.
- Add dry ingredients and mix until dough is just combined. Do not over-mix.
- Wrap and refrigerate dough at least 1 hour (overnight for thicker, chewier cookies).
- Preheat oven to 350°F and line cookie sheet with parchment paper or silicone mat.
- Form 1 1/2 tablespoon balls of dough. Press criss-cross pattern with fork.
- Bake 7-10 minutes until cookies just look cooked and edges barely brown.
- Cool 3-5 minutes, then transfer to wire rack to cool completely.
Notes
To Make Ahead: Store wrapped dough in fridge up to 3 days or freeze up to 1 month. To Store: Keep cooled cookies in airtight container at room temperature for 4-5 days. To Freeze: Freeze cooled cookies in airtight container up to 2 months and thaw before enjoying.
- Prep Time: 1 hour 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American