Perfectly Crunchy Peanut Butter Cookies

Key Ingredients

• Creamy peanut butter: It is better to use creamy peanut butter for these cookies since it helps with the texture. I like using the natural JIF brand but any brand will do but make sure if using a natural one that the oils are fully mixed in.
• All-purpose flour: Any brand will do.
• Granulated sugar
• Unsalted butter: At room temperature.
• Vanilla extract
• Baking Powder
• Baking Soda
• Kosher salt: If you do not have kosher salt you can use regular table salt and just half the amount.
• Chopped peanuts: Optional. If you like a chunky texture to your cookies, you can add these.
• Large Egg

How To Make Crunchy Peanut Butter Cookies

1. Preheat your oven and prepare baking sheets.
2. Cream together the butter peanut butter and then brown sugar: In a large mixing bowl, cream together the softened butter and peanut butter. Then add the sugar until light and fluffy. Use either an electric mixer or a wooden spoon.
3. Add egg and vanilla extract: Beat in the egg then add the vanilla extract and mix again until combined.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda and salt then add the mixture to the wet ingredients stirring continuously until just combined.

5. Make cookie dough balls: Using a heaping tablespoon of dough at a time, roll it into balls between your palms. Roll each ball into the granulated sugar then place it on prepared baking sheets making sure they are about two inches apart.
6. Make the classic crisscross pattern: Using a fork, press down on each dough ball in a crisscross pattern to flatten to about ½ inch thick and create the traditional peanut butter cookie X pattern. I like to go over the cookie twice to really get it to show.
7. Bake: Place the baking sheets into the preheated oven and bake for about 13-15 minutes or until golden brown all over. They will crisp up with cooling.