You can use either smooth or crunchy peanut butter for this recipe. Smooth peanut butter will give you a smoother consistency. Crunchy will give you some bits of peanuts throughout the cookie.
You can chill the dough for less time than the 3 hours the recipe calls for, but it does help the cookies to keep their shape if the dough is completely chilled, which it should be by the 3 hour mark.
Recipe adapted from Betty Crocker.
- 1/2 cup butter (1 stick, 4 ounces, 112 g), unsalted or salted, room temperature
- 1/2 cup (100 g) white granulated sugar
- 1/2 cup (110 g) packed brown sugar
- 1/2 cup (130 g) peanut butter
- 1 large egg
- 1 1/4 cups (160 g) all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt (if using salted butter, omit the salt)
1 Make the cookie dough: Beat the butter until creamy, 2 minutes. Add the brown sugar and white sugar, beat for 2 more minutes. Mix in the peanut butter and the egg.
In a separate bowl, vigorously whisk together the dry ingredients—the flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture.
2 Chill the dough: Wrap dough in plastic and refrigerate at least 3 hours.
3 Preheat oven to 375°F (190°C).
4 Shape the cookies: Shape the dough into 1 1/4 inch balls. Place the balls of dough about 3 inches apart on un-greased cookie sheet. Flatten in crisscross pattern with a fork. (It helps to dip the fork in sugar to keep it from sticking to the dough.)
6 Bake: Bake at 375°F (190°C) until light brown, about 9 to 10 minutes. (Remove the cookies from the oven and let cool in their baking sheets for a minute. After a minute, transfer the cookies to a rack to cool completely.
Note: For chewier cookies, bake at 300°F (150°C) for 15 minutes.