Description
Super simple peanut butter cookies, no chilling required! These cookies bake up thick, soft, and perfectly chewy. A total win for peanut butter cookie fans!
Ingredients
Cookies
- 1 1/2 cups (210 g) all-purpose flour
- 3/4 tsp (3 g) baking powder
- 1/2 tsp (3 g) salt
- 1/2 cup (112 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) light brown sugar
- 1 cup (256 g) creamy peanut butter
- 1 large egg (50 g)
- 1 large egg yolk (18 g)
- 1 tsp (4 g) vanilla extract
- 1 Tbsp (15 g) milk
For Rolling
- 1/2 cup (100 g) granulated sugar
Topping
- flaky salt
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Make dough: Whisk together flour, baking powder, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy (about 2 minutes). Beat in peanut butter until fully incorporated. Scrape down the bowl with a spatula. Beat in egg, egg yolk, and vanilla until combined. Reduce speed to low and gradually add dry ingredients; beat just until incorporated. Add milk and mix on low speed just until a soft, thick dough forms.
- Place granulated sugar in a shallow bowl. Use a medium cookie scoop coated with nonstick spray to form 1 1/2-inch balls of dough (approximately 30 grams each). Roll in granulated sugar to coat and place two inches apart on prepared baking sheets. Press tops to flatten slightly, then press with the tines of a fork to form a crisscross pattern.
- Bake cookies for 10 minutes, rotating pans halfway through, until just set. Sprinkle tops with flaky salt and let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature.
Notes
Cookie scoop: Use a medium cookie scoop which holds approximately 1 1/2 tablespoons of cookie dough.