Peanut Butter Cookies

PREP TIME: 15 MINUTES

CHILL Time: 30 minutes

COOK TIME: 10 MINUTES

OVEN TEMPERATURE: 350°F

SERVINGS: 2 dozen

Ingredients:

1 cup (2 sticks) unsalted butter, softened

1 cup creamy or extra-crunchy peanut butter

1 cup packed light brown sugar

1 cup granulated sugar

2 large eggs

2 teaspoon pure vanilla extract

2 ½ cups all-purpose flour

1 ½ teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

Additional granulated sugar for rolling, (optional)

Instructions:

• Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or lightly grease them.
• In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
• Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft cookie dough forms. Be careful not to overmix; just mix until the flour is fully incorporated.
• If desired, you can chill the dough in the refrigerator for about 30 minutes to make it easier to handle, but this step is optional.
• Roll the cookie dough into 1-inch balls (you can make them larger or smaller if you prefer) and place them on the prepared baking sheets. If you want, you can roll each ball in granulated sugar before placing it on the baking sheet, which will give the cookies a slightly crunchy exterior.
• Use a fork to flatten each cookie, creating a crisscross pattern on the top. You can dip the fork in a little extra granulated sugar or flour to prevent sticking if needed.
• Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The cookies may appear slightly undercooked in the center, but they will firm up as they cool.
• Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy!