These peanut cookies were perfect. They were soft but with just the right amount of crunch around the edges, just a classic cookie. The peanut butter flavor was great and they were impossibly easy to whip up on a night when we realized there was no dessert in the house. (gasp!)
recipe adapted from: justgetoffyourbuttandbake.com
1 stick unsalted butter, room temperature
½ c. granulated sugar, plus more for rolling
½ c. light brown sugar
1 c. creamy peanut butter
1 large egg, room temperature
1 tsp. vanilla extract
1½ c. all-purpose
2 tsp. baking powder
¼ tsp. table salt
Preheat oven to 350°F. Line baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter, granulated sugar, and light brown sugar on medium speed until very light and fluffy, about 4 minutes. Add peanut butter and cream until fully combined, about 1 minute. Add egg and vanilla and mix until fully incorporated. Sift together flour, baking powder, and salt; add to wet ingredients and paddle just until dough forms.
Roll dough into 1 1/2″ balls and roll in granulated sugar. Place 2″ apart on parchment-lined baking sheets. Using a fork, gently apply pressure to the top of the cookies, creating a criss-cross pattern, until cookies are 1/2″ thick.
Bake cookies for 12-14 minutes, rotating half-way through, until golden. Allow cookies to cool slightly, about 2 minutes, on baking sheets and then transfer cookies to a wire rack to cool completely.