Ingredients
- 1 1/4 cups all-purpose flour
- 1 tbsp baking powder that seems like a lot, but intentional
- 1/4 tsp salt
- 1/2 cup unsalted butter melted and slightly cooled
- 1/2 cup granulated sugar plus more for top of cookies
- 1/2 cup packed brown sugar
- 1 cup creamy peanut butter Skippy or something else like it, not natural-style
- 1 egg room temperature
Instructions
- In a bowl whisk together the flour, baking powder, and salt.
- In a stand mixer fitted with a paddle attachment, cream together the melted butter, sugar, brown sugar, and peanut butter until smooth. Beat in the egg. Add the flour mixture and mix until just combined.
- Using a 1-inch cookie/ice cream scoop, portion out the cookie dough and line them up on a baking sheet. They can be tightly packed, because you'll be refrigerating them. Once they are chilled you can easily move them apart onto multiple baking sheets. I do this with most of my cookie dough, then I toss the chilled balls of dough into a plastic bag and freeze them. It is a great way to have cookie dough at the ready for a fast onset craving.
- Refrigerate the dough for at least a couple of hours or overnight. Once you are ready to bake, preheat the oven to 350°F. Line baking sheets with parchment and position the dough balls on the sheets so they have plenty of room to be smushed down.
- Generously cover the dough balls with sugar.
- Using a glass, smush the cookies until they are about 1/2-inch thick. If the dough is sticking to the glass add more sugar next time.
- Make the crosshatch pattern with the tines of a fork. Bake for 9 to 10 minutes (or up to 12 if you like a crisper version).
Notes
Check out all my cookie baking equipment recommendations in my Amazon shop.
Tried this recipe?Let us know how it was!
