Description
A perfectly crispy Peanut Butter Cookie recipe.
Ingredients
Scale
- 156 g all-purpose flour
- 5 g baking soda
- 6 g salt
- 125 g creamy peanut butter
- 114 g unsalted butter, softened
- 150 g packed brown sugar
- 50 g granulated sugar
- 1 large egg
- 4 g vanilla extract
- Granulated sugar for sprinkling
Instructions
- Preheat oven to 350 degrees. Prepare two baking trays with parchment paper.
- Combine the flour, baking soda, and salt in a medium bowl and set aside.
- In another bowl, beat the peanut butter, butter, and both sugars. Once light and fluffy, add in the egg and vanilla.
- On low speed, slowly add in the flour mixture and mix until dough forms. Do not overmix.
- Use a large cookie scoop (or roughly 1 heaping tablespoon) and place rounded balls of dough onto a cookie sheet, leaving about 1 inch in between each ball for spreading. Sprinkle the top of each ball of dough with a small amount of sugar.
- Bake for 10-12 minutes. Once removed from the oven, let cool on the cookie sheet for 5 minutes. Then transfer to a wire rack to cool completely.
- Once completely cooled, store in an airtight container for 3-5 days.