These cookies are a delightful twist on the classic peanut butter cookie, offering a chewy texture and rich flavor.
In a mixing bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until smooth.
Ensure the butter is softened for easier mixing.
Add the egg to the mixture and beat until fully incorporated.
Crack the egg into a separate bowl first to avoid shell pieces.
Sift the flour, baking powder, baking soda, and salt together, then gradually add to the wet mixture.
Add the dry ingredients in portions to avoid clumping.
Chill the dough in the refrigerator for at least 30 minutes.
Chilling helps the cookies maintain their shape during baking.
Preheat the oven to 375°F (190°C).
Ensure the oven is fully preheated before baking for even cooking.
Roll the dough into 1-inch balls and place them 2 inches apart on a baking sheet.
Use a cookie scoop for uniform sizes.
Flatten each ball with a fork, creating a criss-cross pattern.
Dip the fork in sugar to prevent sticking.
Bake in the preheated oven for 8-10 minutes until edges are lightly golden.
Avoid overbaking to keep the cookies soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Cooling on the sheet helps them set properly.
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