Ingredients:

  • 1 cup (250g) creamy peanut butter
  • 0.5 cup (115g) unsalted butter, softened
  • 0.75 cup (150g) granulated white sugar
  • 0.75 cup (150g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1.5 cups (190g) all-purpose flour
  • 0.75 tsp baking soda
  • 0.5 tsp baking powder
  • 0.25 tsp kosher salt
  • 0.25 cup (50g) granulated sugar for rolling

Instructions:

  1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, cream together the softened butter, creamy peanut butter, 3/4 cup white sugar, and 3/4 cup brown sugar on medium-high speed for 2–3 minutes until pale and aerated.
  3. Add the egg and vanilla extract to the creamed mixture, beating until fully incorporated and velvety.
  4. In a separate small bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt.
  5. Gradually add the dry ingredient mixture to the wet ingredients on low speed, mixing only until the white streaks of flour disappear.
  6. Roll the dough into 1-inch balls. Roll each ball in the remaining 1/4 cup of granulated sugar to coat.
  7. Place balls 2 inches apart on the prepared baking sheets. Flatten slightly with a fork to create a criss-cross pattern. Bake for 10 minutes until the edges are golden but the centers remain soft.