How to make it
In a large bowl, cream together butter and peanut butter. Add in sugar and beat for 2 minutes.
Beat in egg and vanilla
Sift in flour, baking soda, baking powder, and salt. Mix until 80% combined.
Add in mix ins of choice, and continue to mix until just combined.
Scoop dough out into balls and let chill in the fridge for 2 hours, or overnight.
Preheat oven to 350F and line cookie sheets with parchment paper. Place cookie dough balls on sheets. Using a fork, press down into the cookies to create a grid pattern.
Bake for 8 minutes (small) or 12 minutes (large).
When cookies come out of oven, place a bowl over top of each cookie and move rapidly clockwise in a circle. This will help the hot cookie re-form into a perfect round treat you’d expect at a bakery.
Allow to cool on cookie sheet for 10 minutes before moving to a cooling wrack (or stuffing in your face)!
What you’ll need
1/2 Cup butter, room temperature
1/2 Cup + 2 Tbsps creamy peanut butter
1/2 Cup white sugar
1/4 Cup + 2 Tbsps golden sugar
1 egg
1/2 tbsp vanilla
1 1/2 Cups + 1 tbsp flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt
Mix Ins (Quantity Optional)
Chocolate Chips
Chopped Pretzels
Skor (I use almond roca pieces left over from when I make Christmas Crack)
