Ingredients:

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

Instructions:

  1. In a large mixing bowl, combine the softened unsalted butter, creamy peanut butter, light brown sugar, and 0.5 cup granulated sugar. Beat on medium-high for 2–3 minutes until the mixture turns a pale tan color and appears fluffy.
  2. Add the large egg and vanilla extract to the creamed mixture, beating until just incorporated.
  3. In a separate small bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt.
  4. Gradually fold the dry ingredients into the wet ingredients using a silicone spatula. Stop mixing immediately once no streaks of white flour remain to avoid overdeveloping gluten.
  5. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  6. Scoop 1.5 tablespoons of dough and roll into a smooth ball. Roll each ball in the extra granulated sugar until coated.
  7. Place dough balls on the prepared baking sheet. Use a dinner fork to press a criss-cross pattern into the top of each ball, flattening it slightly for even baking.
  8. Bake for 10 minutes until the edges are golden but the centers still look slightly soft. Cool on a wire rack.