Ingredients:

  • 1 cup (225g) Unsalted Butter, softened
  • 1 cup (250g) Creamy Peanut Butter
  • 1 cup (200g) Packed Light Brown Sugar
  • 3/4 cup (150g) Granulated White Sugar
  • 2 Large Eggs, room temperature
  • 2 tsp Pure Vanilla Extract
  • 2 1/2 cups (312g) All Purpose Flour
  • 1 tsp Baking Powder
  • 1 1/2 tsp Baking Soda
  • 1/2 tsp Fine Sea Salt
  • 3 tbsp Granulated Sugar for rolling

Instructions:

  1. Preheat your oven to 180°C (350°F). Line two large baking sheets with parchment paper or silicone mats.
  2. In your large bowl, beat the 1 cup softened butter, 1 cup peanut butter, 1 cup brown sugar, and 3/4 cup granulated sugar. Cream for 3 full minutes until pale and velvety.
  3. Add the 2 large eggs one at a time, followed by the 2 tsp vanilla extract. Beat on medium speed until the mixture looks smooth and glossy.
  4. In the medium bowl, whisk together the 2 1/2 cups flour, 1 tsp baking powder, 1 1/2 tsp baking soda, and 1/2 tsp sea salt.
  5. Turn the mixer to low and slowly add the dry ingredients to the wet. Mix only until no white streaks remain.
  6. Scoop about 2 tablespoons of dough at a time and roll them into smooth balls.
  7. Place the 3 tbsp of extra sugar in a small bowl. Roll each ball in the sugar until evenly coated.
  8. Place the balls on the baking sheet, spaced 2 inches apart. Use a fork to press a criss cross pattern into each ball, flattening it to about 1/2 inch thick.
  9. Bake for 11 minutes until the edges are just golden and the tops look slightly cracked.
  10. Let the cookies rest on the baking sheet for 5 minutes until they are firm enough to move, then transfer to a wire rack to finish cooling.