Peanut butter cookies

Ingredients:

1 cup (230g) unsalted butter, softened to room temperature

1 cup (200g) granulated sugar

3/4 cup (150g) packed light brown sugar

2 large eggs, room temperature preferred

2 teaspoons vanilla extract

1 cup (250g) creamy peanut butter2

3 cups + 2 Tablespoons (391g) all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/3 cup (67g) granulated sugar, for rolling

Directions:

Cream the softened butter and both sugars together on medium speed until smooth. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and peanut butter and mix on high until combined. Set aside.

In a separate bowl, toss the flour, baking soda, baking powder, and salt together. Add to the wet ingredients and mix on low until combined. Dough will be thick, yet very sticky. Cover dough tightly and chill for at least 3 hours in the refrigerator.

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.

Roll balls of dough and roll into granulated sugar. Place 2 inches apart on the baking sheets. Press fork into the tops to create the criss-cross pattern. Bake for 11 minutes or until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to set on the baking sheet during this time.