Equipment Needed
- Large mixing bowl
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
- Small bowl or plate for sugar rolling
Step-by-Step Instructions
First, I preheat my oven to 350°F (175°C) and line my baking sheets with parchment paper. Then, in my large mixing bowl, I combine the softened butter, creamy peanut butter, granulated sugar, and packed brown sugar. Using my electric mixer on medium speed, I beat this for a good 2-3 minutes until the mixture is light, fluffy, and completely smooth. I scrape down the sides of the bowl once to make sure everything is incorporated. This creaming step is essential—it incorporates air and creates the foundation for a tender cookie, not a dense one.
Next, I add the egg and vanilla extract to the fluffy peanut butter mixture. I beat again on medium speed just until they are fully combined. The mixture will look glossy and rich. In a separate bowl, I whisk together the flour, baking soda, baking powder, and that all-important salt. I then add these dry ingredients to the wet mixture. Here’s my key tip: I mix on low speed until just a few streaks of flour remain, then finish mixing by hand with a spatula. Overmixing at this stage is the enemy of a soft cookie—it develops the gluten and leads to toughness.(See the next page below to continue…)