These classic cookies don't get much easier.
Ingredients
- unsalted butter: 0.5 cup
- white sugar: 0.5 cup
- packed brown sugar: 0.5 cup
- creamy peanut butter: 0.5 cup
- kosher salt: 0.5 tsp
- baking powder: 0.5 tsp
- baking soda: 0.5 tsp
- egg: 1 piece
- ¼ cups all-purpose flour: 1 piece
Metric Conversion
Stages of cooking
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Beat butter, white sugar, brown sugar, peanut butter, salt, baking powder, and baking soda in a stand mixer until smooth.
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Scrape down the sides of the bowl and beater with a spatula. Add egg and mix for about 1 minute.
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Slowly mix in flour with the mixer on low. Scrape down the sides of the bowl and beater. Mix on medium until combined, about 30 seconds.
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Form dough into a ball, cover with plastic and refrigerate for 2-3 hours.
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Preheat the oven to 375 degrees F (190 degrees C).
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Portion out cookie dough in equal-sized balls on a baking sheet covered with a silicone baking mat. Use damp hands to roll dough into smooth balls. Stamp each ball with a fork in a criss-cross pattern.
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Bake in the preheated oven for 10 minutes until golden.
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Leave on the baking sheet for 5 minutes before transferring to a cooling rack.
