½cup(113 g or 1 stick) unsalted butter, room temperature
½cup(100 g) granulated sugar
½cup(100 g) packed light brown sugar
½cup(125 g) creamy peanut butter ¹
1large egg, room temperature
1teaspoonpure vanilla extract
¼cup(50 g) granulated sugar (for rolling cookies in)
In a medium bowl, whisk together flour, baking powder, baking soda, salt and cornstarch. Set aside.
In the bowl of a stand mixer (or using a hand mixer), combine butter, granulated sugar and brown sugar until light and fluffy, about 3 minutes. Add peanut butter and mix until incorporated. Add egg and vanilla, and continue mixing until combined. Scrape down the sides and bottom of the bowl if necessary. With the mixer on low, slowly add flour mixture beating just until incorporated.
Cover dough and chill for 30 minutes in the refrigerator.
When ready to bake the cookies, preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
Scoop 1 Tablespoon of dough, shape into a ball and roll in sugar. Place 2 inches apart onto prepared cookie sheets. Using a fork, flatten balls in a crisscross pattern.
Bake 10 minutes or until edges are set and cookies are soft. Let cookies cool on baking sheet for 5 minutes, then transfer to wire cooling rack to cool completely.
Best peanut butter for cookies: For best results use creamy peanut butter. Don't use natural or chunky peanut butter. Natural peanut butter will separate and chunky peanut butter will prevent the cracks from forming in the cookies.Storing peanut butter cookies: Store cookies in an airtight container at room temperature for up to 5 days.Storing cookie dough: Dough may be kept in the refrigerator for 2 days or in the freezer for up to 3months. Let dough defrost in the refrigerator before baking.High altitude adjustments (Denver, CO; altitude 5,280 ft): Decrease both granulated sugar and brown sugar by 1 tablespoon each.Suggested tools: