Ingredients
Scale
- 1 cup peanut butter (creamy, salted)
- 8 Tablespoon unsalted butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- ¼ teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1 egg, at room temperature
- 1 cup all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
Instructions
- In the bowl of stand mixer with the paddle attachment in place, combine the peanut butter, butter, brown sugar, granulated sugar, salt and vanilla.
- Mix on medium speed until fully combined.
- Add the egg and mix until combined, 30 seconds.
- Add the flour, baking soda and baking powder to the bowl. Mix on medium low until just combined, 30 seconds.
- Using a #24 ice cream scooper, scoop out about 3 Tablespoons of dough. Roll the dough into a ball in between your hands and place on a parchment paper lined baking sheet.
- Use a fork to gently press a cross hatched design over the cookies.
- Place the cookies in the refrigerator and let them chill for 15 minutes while you preheat the oven to 350 degrees.
- Transfer the chilled cookies to the oven and bake until golden brown along the edges, 15-20 minutes. Be sure to rotate the pan halfway through baking.
- Allow the cookies to cool on the baking sheet for five minutes then transfer them to a cooling rack until they’re completely cool, 30 minutes.
- Enjoy at room temperature.
- Leftovers can be sealed in a ziplock bag and kept at room temperature for up to 2 days.
- You can freeze the unbaked cookie dough balls for up to two months. Be sure to cook them longer if you’re baking from frozen.