Chef John's Peanut Butter Cookies

Recipe View In a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, brown sugar, peanut butter, salt, baking powder, and baking soda until the mixture is light and fluffy. This should take approximately 3-5 minutes. Scrape down the sides of the bowl to ensure even mixing.

Recipe View Add the egg and mix for about 1 minute until fully incorporated.

Recipe View Gradually add the all-purpose flour with the mixer on low speed, mixing until just combined. Be careful not to overmix. Scrape down the sides of the bowl as needed. Continue mixing until dough comes together, about 30 seconds.

Recipe View Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 2 hours, or up to 3 hours. This chilling period is crucial for preventing the cookies from spreading too thin during baking.

Recipe View Preheat your oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.

Recipe View Portion the chilled cookie dough into equal-sized balls (about 1.5 inches in diameter) and place them on the prepared baking sheet, leaving some space between each cookie. Use slightly damp hands to roll the dough into smooth balls to prevent sticking.

Recipe View Using a fork, gently press down on each cookie ball in a criss-cross pattern. This not only flattens the cookies but also creates a decorative touch.

Recipe View Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown and the centers are set. Avoid overbaking, as this will result in dry cookies.

Recipe View Remove the baking sheet from the oven and let the cookies sit on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.