I've had pretty consistent cravings for peanut butter this pregnancy...and a couple weekends ago, I convinced Ryan to make me some PB cookies. I normally would need some chocolate with dessert, but these really satisfied my sweet tooth...and I definitely couldn't stop at just one!
Recipe from Sally's Baking Addiction
1 cup unsalted, room temp butter
1 cup granulated sugar
3/4 cup light brown sugar
2 tsp vanilla extract
1 cup creamy peanut butter
3 cups + 2 TBSP all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/3 granulated sugar, for rolling
Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and peanut butter and mix on high until combined. Set aside.
In a separate bowl, toss the flour, baking soda, baking powder, and salt together. Add to the wet ingredients and mix on low until combined. Dough will be thick, yet very sticky. Cover dough tightly and chill for at least 3 hours (and up to 2 days) in the refrigerator. (Psssst...we did not do this part and they turned out just fine).
Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.
Roll balls of dough (about 1.5 tablespoons of dough per cookie) and roll into granulated sugar. Place 2 inches apart on the baking sheets. Press fork into the tops to create the criss-cross pattern. Bake for 11 minutes or until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to "set" on the baking sheet during this time.
Cover cookies and store at room temperature for up to 1 week. Baked cookies and rolled cookie dough freeze well, up to 3 months.