Ingredients:

  • ½ cup (115g or 4 oz) unsalted butter, softened
  • ½ cup (100g or 3.5 oz) granulated sugar
  • ½ cup (100g or 3.5 oz) packed light brown sugar
  • ½ cup (128g or 4.5 oz) creamy peanut butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cups (156g or 5.5 oz) all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons granulated sugar (for rolling)

Instructions:

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the peanut butter until well combined. Then, beat in the egg and vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Roll the dough into 1-inch balls. Place them on the prepared baking sheets, leaving some space between each cookie.
  7. Dip a fork in granulated sugar and press it into the top of each cookie twice, creating a criss-cross pattern.
  8. Bake for 10-12 minutes, or until the edges are lightly golden brown.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.