These peanut butter cookies are a delightful treat, offering a rich and nutty flavor with a soft yet slightly crisp texture.
In a large mixing bowl, combine the granulated sugar, brown sugar, peanut butter, and butter until smooth.
Ensure the butter is at room temperature for easier mixing.
Add the egg to the mixture and blend until fully incorporated.
Crack the egg into a separate bowl first to avoid shell pieces.
Gradually mix in the flour, baking soda, baking powder, and salt until a dough forms.
Mix on low speed to prevent flour from spilling out of the bowl.
Cover the dough and refrigerate for at least 1 hour to firm up.
Chilling the dough helps prevent the cookies from spreading too much during baking.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated before baking for even cooking.
Shape the dough into 1-inch balls and place them on an ungreased cookie sheet, spacing them about 2 inches apart.
Use a small ice cream scoop for uniform cookie sizes.
Flatten each ball with a fork, creating a crisscross pattern.
Dip the fork in sugar to prevent sticking.
Bake the cookies for 8-10 minutes or until lightly golden around the edges.
Rotate the cookie sheet halfway through baking for even browning.
Let the cookies cool on the sheet for 5 minutes before transferring them to a cooling rack.
Allowing the cookies to cool slightly on the sheet helps them firm up.
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