1 ¼cups+2 tablespoons all purpose flour (if needed add 2 more tablespoons)(163-195 gram)
½teaspoonbaking powder
¼teaspoonbaking soda
1pinchsalt
½cupbutter softened*(105 grams)
½cup+ 2 tablespoons peanut butter (plain or crunchy)(150 grams)
½teaspoonvanilla
½cupgranulated sugar(100 grams)
½cupbrown sugar (lightly packed)(90 grams)
1largeegg (room temperature)
*If using unsalted butter then add ¼ teaspoon of salt.
Instructions
In a medium bowl whisk together the dry ingredients.
In a large bowl cream the butter, peanut butter, vanilla and sugars, then add the egg and beat to combine.
Add the dry ingredients to the peanut butter mixture and mix to just to combine, (the dough will be sticky, although if it is extremely sticky 1-2 tablespoons of flour). This can be done either by hand or with the flat beaters. Move the dough to a bowl, cover with plastic wrap and chill for at least 1 hour or even over night.
Roll the dough into golfball size balls, place them on parchment paper lined cookie sheets about 1 inch (2 ½ cm) apart, gently flatten making a criss cross pattern with a fork (dipped in flour) on each cookie. Chill the cookies for at least 15-20 minutes while the oven is pre-heating.
Pre-Heat oven to 350F (180C).
Bake for approximately 10 minutes, let the cookies cool 5-10 minutes on the cookie sheet then move to a wire rack to cool completely before serving. Enjoy!