– 1/2 cup (132 g) peanut butter
– 1/2 cup (115 g) butter, at room temperature
– 1/2 cup (100 g) granulated sugar
– 1/2 cup (100 g) packed brown sugar
– 1 large egg
– 1 3/4 cups (210 g) all-purpose flour
– 3/4 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
Cream together the peanut butter, butter, and both sugars. You want them light and fluffy, so mix them for 3-4 minutes.
Add the egg and mix just until it’s combined.
Whisk the flour, baking soda, baking powder and salt together, then add it all to your peanut butter mixture.
Beat everything together until it is combined.
Roll the dough into balls. I like to use a cookie scoop – it makes easier to keep all of the cookies the same size. Use a fork to create the criss cross effect, pressing down one way and then pressing down perpendicular to the first lines you made.