These Peanut Butter Cookies have the most amazing melt-in-your-mouth texture, with crisp edges and a creamy, rich peanut butter middle.
7.5ouncesby weight all purpose flour (1.5 cups measured)
1/2cupfirmly packed brown sugar*
1cupcreamy peanut butter**
Preheat the oven to 350F.
In a medium bowl, whisk to combine the flour, baking soda, baking powder, and salt.
In another medium bowl, use a hand mixer to cream together the butter, sugar, and brown sugar, for about 60 seconds, until fluffy and light.
Mix in the egg and vanilla extract for about 30 seconds, until combined.
Mix in the peanut butter for an additional 30 seconds, until combined.
Add the dry ingredients to the wet, then mix just until the flour is incorporated. Take care not to overmix.
Using a medium cookie scoop, portion out scoops of dough directly onto a baking sheet. You should get about 24 scoops of dough total (split them between two baking sheets).
Bake for 13-14 minutes, until the edges are golden, but the middle is still soft. Let them cool for a couple minutes before eating. They are especially fantastic enjoyed warm out of the oven. Enjoy!
*I've used both light and dark brown sugar and each works well. Use whichever you have.**See the blog post for more discussion on why not to use natural peanut butter. Make sure to use a smooth peanut butter spread here.