THE INGREDIENTS LIST:
– 1 Cup.Of creamy peanut butter (unsweetened).
– 1/2 Cup.Of unsalted butter, softened.
– 1 Cup.Of granulated sugar.
– 1/2 Cup.Of packed brown sugar.
– 1 large egg, at room temperature.
– 1 teaspoon pure vanilla extract.
– 1 1/4 Cups.Of all-purpose flour.
– 1/2 Tsp.Of baking powder.
– 1/2 Tsp.Of baking soda.
– 1/4 Tsp.Of salt.
– Additional granulated sugar, for rolling (optional)
PREPARATION:
1st Step
In a large mixing bowl, cream together the softened unsalted butter and creamy peanut butter until smooth and well combined. When the mixture is light and fluffy, add the granulated sugar and brown sugar and continue to combine. The egg and pure vanilla essence should be beaten into the dry ingredients until combined.
2nd Step
Separately, combine the all-purpose flour, baking powder, baking soda, and salt in a basin and whisk to combine. Mix the dry ingredients into the wet ones gradually until you have a soft dough. It’s important not to over-stir.
3rd Step
For a crisper texture and easier handling, you can refrigerate the cookie dough for about 30 minutes to 1 hour. during not required, this step is recommended if you want your cookies to maintain their form during baking.
4th Step
Line baking pans with parchment paper or silicone baking mats and preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
5th Step
Form the dough into 1-inch balls and set them on a baking sheet. Using a fork, make a crisscross pattern on top of each cookie for a traditional touch. Before putting them on the baking trays, you may choose to roll each dough ball in extra granulated sugar.
6th Step
