Chewy Peanut Butter Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1 1/3 cups all purpose flour
- pinch of salt
- 3/4 teaspoon baking soda
- 1/4 cup sugar for rolling
Preheat oven to 350 degrees. Line two baking sheets with parchment paper, set aside. In a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes.
Add in peanut butter and mix for 1-2 minutes. Add in egg and vanilla. Mix until combined and clump free.
Add in flour, salt and baking soda and mix just until combined. Make sure not to overmix.
Scoop out dough and portion into 16 cookie dough balls. Add sugar to a small bowl and roll each cookie in the sugar and place onto the prepared baking sheet.
Using a fork flatten cookies slightly then turn and do the opposite direction to get a crisscross pattern.
Bake cookies for 10 minutes until lightly golden brown and firm on the edges. Remove from the oven and let set for 3-4 minutes. Transfer to cooling rack to cool completely.
Cookies can be stored in an airtight container at room temperature for 3-5 days (if they last that long). You can always freeze the cookies for up to 3-4 months.