Peanut Butter Cookies

By Foodiewife

Ingredients

• 1-1/4 cups (175g) flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (4oz) unsalted butter, melted
• 1/2 cup (100g) granulated sugar, plus more for coating 1/2 cup (120g) packed light brown sugar
• 1 cup (260g) creamy peanut butter
• 1 large egg, room temperature

Details

Adapted from wiveswithknives.net

Preparation

Step 1

In a small bowl, whisk together the four, baking powder, and salt.
In a stand mixer fitted with the paddle attachment beat together the butter, granulated and brown sugars and peanut butter on medium speed just until smooth. Beat in the egg.
Add flour mixture and mix just until the dough comes together. If necessary knead the dough with your hands until smooth.
Cover and refrigerate the dough for at least 2 hours or overnight. Remove the dough from the refrigerator and let it come to room temperature.
Position racks in the upper and lower thirds of the oven; preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats. Pour some granulated sugar into a small bowl.
Pinch off pieces of dough and roll them into 1-inch balls. Roll the balls in granulated sugar and place them 3 inches apart on the prepared baking sheets. When you have filled the sheets flatten and make a crosshatch pattern on each cookie by pressing down on the ball with the back of the tines of a fork.
Bake, rotating baking sheets midway through baking until the cookies begin to brown around the edges but the centers still look somewhat uncooked, 9 to 10 minutes. Remove them from the oven before they look done so they stay chewy once cooked.
Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.

Notes

The dough is a bit crumbly so carefully press it into little balls. Be sure to let the cookies cool on the pan for 10-12 minutes before moving to a wire rack. They are difficult to handle when hot. I baked mine an extra minute or two until slightly browned around the edges because we like our peanut butter cookies crisp.