Peanut Butter Cookies Treats (Print Version)
# Ingredients:
→ For the cookies
01 -
302 grams all-purpose flour, measured correctly
02 -
1 teaspoon baking soda
03 -
1/4 teaspoon baking powder
04 -
1/4 teaspoon fine salt
05 -
170 grams unsalted butter, at cool room temperature
06 -
50 grams granulated sugar
07 -
150 grams light brown sugar
08 -
200 grams creamy peanut butter
09 -
1 large egg, at cool room temperature
10 -
1/2 teaspoon vanilla extract
→ For rolling
11 -
67 grams granulated sugar
# Instructions:
01 -
Preheat the oven to 350°F. Line large rimmed baking sheets with parchment paper.
02 -
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
03 -
In the bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar on medium-high speed until smooth and well combined, about 2 minutes. Scrape down the sides and bottom of the bowl.
04 -
Beat in the peanut butter until well combined. Beat in the egg and vanilla until incorporated.
05 -
On low speed, gradually add the flour mixture to the wet ingredients, beating until combined.
06 -
Place the granulated sugar for rolling in a small bowl. Using a medium spring-loaded cookie scoop, form the dough into 1 1/2 tablespoon rounds. Roll between your palms to smooth, then roll in the granulated sugar before placing on the prepared baking sheets, spacing about 2 inches apart.
07 -
Slightly flatten the dough by pressing the back of a fork into each ball twice, to create a criss-cross pattern.
08 -
Bake for 10 to 12 minutes or until the edges are slightly browned. Let cool on baking sheets for 10 minutes before removing to a wire rack to cool completely.
# Notes:
01 -
For a stronger peanut butter flavor, use natural peanut butter that is well-stirred and smooth.
02 -
Alternatively, use almond butter instead of peanut butter at a 1:1 ratio.
03 -
Feel free to add chocolate chips, peanut butter chips, toffee bits, or chopped toasted peanuts for variations.