Ingredients
1cupunsalted butter,softened to room temperature
1cupgranulated sugar
¾cuplight brown sugar,packed
2large eggs,room temperature
2tsppure vanilla extract
1cupcreamy peanut butter
3cupsall purpose flour,plus 2 tbsp, spoon and leveled
1tspbaking soda
1tspbaking powder
½tspsalt
⅓cupgranulated sugar,for rolling, optional
Preparation
Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the softened butter and both sugars together on medium speed until smooth.
Add the eggs and mix on high for about 1 minute until combined. Scrape down the sides and bottom of the bowl as needed.
Add the vanilla and peanut butter and mix on high until combined. Set aside.
In a separate bowl, toss the flour, baking soda, baking powder, and salt together. Add to the wet ingredients and mix on low until combined.
Cover dough tightly and chill for at least 3 hours and up to 2 days in the refrigerator.
Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats.
Roll the balls of dough and roll into the granulated sugar. Place 2 inches apart on the baking sheets. Press a fork into the tops to create the criss-cross pattern.
Bake for 11 minutes or until very lightly browned on the sides. The centers will look very soft and undone.
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve with milk, and enjoy!
