Ingredients
| Dry |
|---|
| 135g 100% | all-purpose flour |
| ½ tsp 1.9%* | kosher salt |
| ½ tsp 1.9%* | baking soda |
| Wet |
|---|
| 113g / 4oz 83.7% | unsalted butter |
| 70g 51.9% | white sugar |
| 80g 59.3% | brown sugar |
| 200g 148.1% | natural peanut butter |
| 1 tsp 3.7%* | vanilla extract |
| 1 37.0%* | large egg |
| Optional |
|---|
| 135g — | chocolate chips |
| 100g — | chopped pecans |
Method
Prep
- Bring butter and egg to room temp
Make the cookie dough
- In a stand mixer with the paddle attachment
- Add butter, white sugar, brown sugar, peanut butter, salt, baking powder, and baking soda for about 1 minute
- Add in egg and mix until combined
- Mix in flour on low speed until the dough just comes together
- Cover in contact with plastic wrap
- Refrigerate for an hour to overnight
Form cookies and Bake
- Preheat oven to 375F
- Line a baking sheet with a silicone baking mat
- Portion cookie dough into equal-sized balls and place on the prepared baking sheet
- Use damp hands to roll dough into smooth balls. Stamp each ball with a fork in a criss-cross pattern.
- Bake until golden, ~10 minutes
- Let cookies cool a bit before transferring to a wire rack to cool completely