Ingredients:

  • 1/2 cup unsalted butter, room temperature
  • 1 cup creamy peanut butter
  • 1/2 cup granulated white sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • 1/4 cup granulated sugar for rolling

Instructions:

  1. In a large bowl, beat the room-temperature butter, 1/2 cup granulated sugar, and brown sugar on medium-high speed for 3 minutes until light and fluffy. Add peanut butter and beat until incorporated. Mix in the egg and vanilla until smooth.
  2. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add to the wet ingredients on low speed, mixing just until no flour streaks remain.
  3. Cover the dough and refrigerate for at least 30 minutes to prevent over-spreading.
  4. Preheat oven to 350°F (175°C). Scoop 1.5-tablespoon mounds of dough and roll into balls. Roll each ball in the extra 1/4 cup granulated sugar.
  5. Place balls 2 inches apart on prepared baking sheets. Use a fork to press a criss-cross pattern into each cookie, flattening to 1/2 inch thickness. Bake for 9–11 minutes until edges are set and lightly golden.