All things peanut butter are good in my book, and these chewy peanut butter cookies are no exception!
When baking these cookies do not flatten the dough balls. Leave them as rounds created by your cookie scoop and top them generously with granulated sugar.
They will look just set when you take them out of the oven. Don’t be tempted to cook them longer. After they cool for 5 minutes on the pan they will deflate slightly and you will be able to transfer them to a wire rack to cool. They will have a light golden coloured bottom when done.
Smooth peanut butter (Kraft or Jiff)
White granulated sugar
All purpose Flour
White granulated sugar, for topping dough
Preheat oven to 350. In the bowl of a stand mixer add the butter and peanut butter and whip until smooth. Add in the sugars and cream until smooth, approximately 1 – 2 minutes.
Next, add the egg and vanilla and beat until well combined.
In a separate bowl, whisk together the flour, baking soda and baking powder. Add to the wet ingredients and beat until combined.
Using a 1 tbsp cookie scoop, drop rounds of cookie dough onto a parchment lined cookie sheet. Top the dough rounds generously with granulated sugar.
Bake at 350 degrees for 9 – 10 minutes. Allow to cool on the pan for 5 minutes before transferring to cool on a wire rack.
Enjoy with a tall class of milk!