Sometimes you just need those classic, soft peanut butter cookies (complete with the criss-cross pattern on top, of course). You can make this easy cookie recipe on a moment's notice, they're that simple!
Next, mix (sift with a fork) the all purpose flour and baking powder together in a small bowl and set aside.
In a stand mixer, mix the butter and both sugars (white and brown) with the paddle attachment on medium speed for 4-5 minutes or until it looks light and fluffy. (You can use a hand mixer as well if that's what you prefer!)
Add the peanut butter to the butter and sugar mixture and mix on low until combined.
Next, add in the egg and vanilla, and mix until just combined.
Add the sifted flour mixture into the peanut butter mixture and mix until just combined.
Using a cookie scoop (or a tablespoon), scoop out the dough and roll it into golf ball, sized balls. Place dough balls on a parchment lined baking sheet. (Or you can use a silicone baking mat that we love using for our cookie recipes!)
Next, using a fork, gently press the tines in to each peanut butter cookie dough balls with the tines of a fork making a crisscross pattern.
Bake for 8-10 min in your 350° oven or until your cookies start to look golden brown on the edges.
Allow the cookies to cool on a baking sheet and then move them to a wire rack to cool completely.
Notes
HINT: You can dip your fork into some powdered sugar before pressing it into the dough to avoid having the fork stick to your dough balls!NOTE: If you want a softer peanut butter cookie, only let them cool on the baking sheet for a minute or two. If you prefer a firmer cookie, let them cool on the baking sheet for 5 minutes before moving to the wire rack.STORAGE: Store your peanut butter cookies in an airtight container for up to a week.These cookies also freeze well. Place them in an airtight, freezer safe container (or a large ziploc freezer bag) and freeze for up to a month. When you are ready to eat them, let them thaw at room temperature and enjoy!