These classic peanut butter cookies are the ones you remember from childhood, but may even be a little better! We back off a little bit on the sugar and add a little bit of salt in our version, which really helps to bring out that peanut butter flavor.
1 1/4 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter or vegan butter, at room temperature
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, set aside.
Step 2 -
Whisk together flour, baking powder, baking soda, and salt in a medium bowl and set aside.
Step 3 -
Using an electric mixer, beat together the butter, brown sugar, and white sugar on medium speed until light and fluffy, about 3 minutes. Add the egg and beat until just combined. Then, add the peanut butter and continue to beat until the mixture is smooth.
Step 4 -
Working in batches, add the dry ingredients to the wet ingredients and beat on low speed until just combined, being careful not to over-mix.
Step 5 -
Using a cookie scoop or a tablespoon measure, drop the dough in heaping tablespoons onto the prepared baking sheets. With your hands, roll the dough balls until smooth, and then using a fork, press a criss-cross pattern into the top of each cookie. Be sure to leave 1-2 inches between each pressed cookie, as they will spread in the oven.
Step 6 -
Bake in the preheated oven for 10-12 minutes, or until just golden brown on the edges. Transfer to a wire rack to cool slightly before serving. Cookies remain fresh when stored in an airtight container for up to 4 days.