Ingredients:

  • 1 cup (226g / 8 oz) unsalted butter, softened
  • 1 cup (200g / 7 oz) granulated sugar
  • 1/2 cup (110g / 4 oz) packed light brown sugar
  • 1 cup (240g / 8 oz) creamy peanut butter (avoid natural varieties for best results)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (250g / 8.8 oz) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Extra granulated sugar, for rolling

Instructions:

  1. Beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Mix in the peanut butter until well combined. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix!
  5. Cover the dough and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much during baking.
  6. Preheat the oven to 375°F (190°C). Line a cookie sheet with parchment paper or a silicone baking mat.
  7. Roll the dough into 1-inch balls (use a cookie scoop for uniformity). Roll each ball in granulated sugar.
  8. Place the cookies on the prepared baking sheet, leaving about 2 inches between each cookie. Use a fork to gently press down on each cookie in a crisscross pattern.
  9. Bake for 10-12 minutes, or until the edges are golden brown and the centres are set.
  10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.