Makes 12 to 16 cookies
Ingredients
Dry Mix:
- 2 and 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 teaspoon salt
Wet Mix:
- 2 large eggs
- 1 cup (2 sticks) butter, melted and cooled
- 1 cup peanut butter
- 3/4 cup granulated sugar
- 1 cup brown sugar, packed
- 1 teaspoon vanilla extract
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- An additional ~1/2 cup granulated sugar to for rolling the cookies in
Directions
1. Mix the dry
Combine all of the ingredients in a large bowl and whisk together.
2. Mix the Wet and Then Combine
In a separate large bowl, cream together the cooled melted butter, the brown sugar, and 3/4 cup of granulated sugar until fully combined and just slightly fluffy. Add the peanut butter, egg, and vanilla and mix until combined. Pour the flour mixture into the wet mixture and quickly mix with a baking spatula until no clumps of flour remain. Make sure not to over-mix or your cookies will be puffy.
3. Shape the cookies and chill them
Portion the dough into 1/4 cup balls and roll them in granulated sugar. Line two large baking sheets with silpats. Every space the dough balls on the baking sheets and then gently press down on the tops with your palm to flatten slightly. Cover and refrigerate for 30 minutes. Preheat the oven to 350°F.
4. Bake the cookies
Uncover and bake the cookies for 12 minutes, or until just set around the edges but very soft and puffy in the middle. Allow the cookies to cool on the baking sheet fully without disturbing them to finish setting. Repeat with any remaining dough.