We always had peanut butter cookies for after school snack. Well, almost always. And we always loved them. There’s something about that sweet-salty combination that is just so more-ish.
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup butter , room temperature
- 1/2 cup peanut butter
- 1 egg
- 1 1/4 cup flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar , for rolling
Make this cookie using The Creaming Method.
Cream together the sugars, butter and salt until creamy. It does not have to be light and fluffy, but the mixture should be soft and uniform.
Beat in the egg, scraping bowl as necessary.
Whisk together the flour, soda and baking powder.
Mix the flour mixture in on low speed. Finish mixing by hand to avoid overworking the dough.
If you can wait, refrigerate the dough for at least 2 hours and up to 24. This allows the dough to ripen, and your cookies will taste better. They'll still taste great if you can't wait, though, so don't worry about it if you're impatient.
Scoop into equal portions and roll each portion into a smooth ball.
Roll the balls of dough in the granulated sugar and place on cookie sheets, about 2 inches apart. Flatten the balls slightly with the heel of your hand, and then press the tines of a fork into the cookies, once one way and once the other to achieve the traditional cross-hatch pattern.
Bake at 350F, 2 sheets at a time, for about 12-15 minutes, rotating the sheets halfway through the baking time.
Let cookies cool on racks for about 5 minutes before transferring them to racks to cool completely.