Place peanut butter, butter, sugars, vanilla, baking soda, baking powder and salt in a bowl of your stand mixer. Beat on low to combine, increase the speed to medium-high and beat for 3-4 minutes until light, fluffy and smooth. Be sure to stop and scrape the sides of the bowl half-way through the process. With the mixer running, add the egg and beat on medium until incorporated.
Lower the speed to low and add the flour. When the flour is about 75% combined stop the mixer. If using additions, add at this time. Scrape the sides of the bowl. Mix until everything is just combined, do not overmix. Shape the dough into a disc, wrap it with plastic wrap and refrigerate for 1.5-2.5 hours. This will hydrate the flour, control the spread of the cookie and improve the texture.
Preheat the oven to 350. Shape your chilled cookies using an ice cream scoop. Then roll each cookie between your palms into a smooth ball. The classic peanut butter cookie is typically made using 1.5 TBSP volume ice cream scoop and it works great. You can also make an extra large cookie using 3 TBSP volume ice cream scoop measure. Both work but 1.5 TBSP-sized cookies are sturdier.
Press down each cookie with a fork in a criss-cross pattern. For larger cookies, press down with a little jar first before making the criss-cross pattern (put parchment on top of the cookie to avoid sticking.) You can garnish the cookies with extra chocolate/peanut butter chips on the top, if desired.
Place the cookies on a non-stick baking sheet leaving room between them to account for the spread. Bake 9-10 minutes for 1.5 TBSP sized cookies or about 11 minutes for 3 TBSP sized cookies. The cookies will be puffed and slightly golden. Remove from the oven and leave the cookies on the baking sheet for exactly 5 minutes. This will ensure the crumb sets and the cookie does not crumble. After 5 minutes, the cookie will still be quite delicate - very gently (I used a spatula) transfer the cookies to a wire rack to finish cooling. You can cool them completely or enjoy while they are still a little bit warm.
Ingredients
Directions
Place peanut butter, butter, sugars, vanilla, baking soda, baking powder and salt in a bowl of your stand mixer. Beat on low to combine, increase the speed to medium-high and beat for 3-4 minutes until light, fluffy and smooth. Be sure to stop and scrape the sides of the bowl half-way through the process. With the mixer running, add the egg and beat on medium until incorporated.
Lower the speed to low and add the flour. When the flour is about 75% combined stop the mixer. If using additions, add at this time. Scrape the sides of the bowl. Mix until everything is just combined, do not overmix. Shape the dough into a disc, wrap it with plastic wrap and refrigerate for 1.5-2.5 hours. This will hydrate the flour, control the spread of the cookie and improve the texture.
Preheat the oven to 350. Shape your chilled cookies using an ice cream scoop. Then roll each cookie between your palms into a smooth ball. The classic peanut butter cookie is typically made using 1.5 TBSP volume ice cream scoop and it works great. You can also make an extra large cookie using 3 TBSP volume ice cream scoop measure. Both work but 1.5 TBSP-sized cookies are sturdier.
Press down each cookie with a fork in a criss-cross pattern. For larger cookies, press down with a little jar first before making the criss-cross pattern (put parchment on top of the cookie to avoid sticking.) You can garnish the cookies with extra chocolate/peanut butter chips on the top, if desired.
Place the cookies on a non-stick baking sheet leaving room between them to account for the spread. Bake 9-10 minutes for 1.5 TBSP sized cookies or about 11 minutes for 3 TBSP sized cookies. The cookies will be puffed and slightly golden. Remove from the oven and leave the cookies on the baking sheet for exactly 5 minutes. This will ensure the crumb sets and the cookie does not crumble. After 5 minutes, the cookie will still be quite delicate - very gently (I used a spatula) transfer the cookies to a wire rack to finish cooling. You can cool them completely or enjoy while they are still a little bit warm.
