Peanut Butter Cookies

Ingredients

• 1.5 cups all-purpose flour
• 1 tsp baking soda
• 0.5 tsp fine salt
• 0.5 cups unsalted butter – softened
• 1 cups creamy peanut butter
• 0.5 cups granulated sugar
• 0.5 cups light brown sugar – packed
• 1 large large egg
• 1 tsp vanilla extract
• 0.25 cups granulated sugar – for rolling

Instructions

1. Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, and fine salt until evenly combined; set aside.
3. In a large bowl, beat the softened unsalted butter and creamy peanut butter with a hand mixer on medium speed until smooth and well combined, about 2 minutes.
4. Add the granulated sugar (0.5 cup) and the packed light brown sugar; beat until light and fluffy, 2–3 minutes, scraping the bowl once.
5. Beat in the large egg and vanilla extract just until incorporated, about 30 seconds.
6. Add the dry ingredients to the bowl and mix on low just until a soft dough forms and no dry streaks remain, 20–30 seconds.
7. Scoop level 1-tablespoon portions of dough, roll into balls, then roll each ball in the granulated sugar for rolling to coat lightly. Place on the prepared sheets, spacing about 2 inches apart.
8. Press each ball gently with a fork in a crisscross pattern to about 1/2 inch thick, wiping or dipping the fork in sugar as needed to prevent sticking.
9. Bake one sheet at a time until edges are set and tops look dry with faint cracks, 10–12 minutes, rotating the pan halfway. Cookies will firm up as they cool; do not overbake.
10. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool until just warm, 10–15 minutes. Repeat with remaining dough.