Ingredients:

  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 3/4 cup (150g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (250g) creamy peanut butter
  • 3 cups (375g) all-purpose flour, spooned & leveled
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • .5 teaspoon salt
  • (Optional) 1/3 cup (67g) granulated sugar for rolling

Instructions:

  1. In a mixing bowl using a hand mixer or stand mixer fitted with the paddle attachment, cream together the softened butter and both sugars on medium speed until smooth.
  2. Add the eggs one at a time, mixing on high speed until well combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
  3. Mix in vanilla extract and creamy peanut butter until fully incorporated.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  5. Gradually add dry ingredients to wet ingredients while mixing on low speed until just combined. The dough will be thick yet sticky.
  6. Cover dough tightly with plastic wrap and chill in the refrigerator for at least 3 hours or up to 2 days.
  7. Preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone mats.
  8. Roll balls of chilled dough about 1.5 tablespoons each (~27–30 grams per cookie). Roll each ball in granulated sugar before placing them on prepared sheets spaced about 2 inches apart.
  9. type:HowToStep