The Hands-Down Best Peanut Butter Cookie Recipe
Recipe: https://recipestripper.com/recipes/50fd586c-3f7f-450f-b663-ce8fd05ad887
Original source: https://www.simplyrecipes.com/recipes/peanut_butter_cookies/
Recipe image: https://www.simplyrecipes.com/thmb/n5B_bYXWicM8aM-SAe2trDtkveg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Simply-Recipes-Peanut-Butter-Cookies-LEAD-05-e3caaf60a5624313b15b28d429c41d9c.jpg

These are the best peanut butter cookies ever! Use your favorite name-brand peanut butter and a combination of white and brown sugar for a chewy, sweet treat.
Yield: 24
Prep time: PT15M
Cook time: PT20M
Total time: PT215M

Ingredients
- 1/2 cup (112 g) butter, unsalted or salted, room temperature
- 1/2 cup (100 g) white granulated sugar
- 1/2 cup (110 g) packed brown sugar (light or dark)
- 1/2 cup (130 g) peanut butter
- 1 large egg
- 1 1/4 cups (160 g) all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt (if using salted butter, omit the salt)

Instructions
1. Make the cookie dough: Beat the butter until creamy, 2 minutes. Add the brown sugar and white sugar, beat for 2 more minutes. Mix in the peanut butter and the egg. In a separate bowl, vigorously whisk together the dry ingredients—the flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture.
2. Chill the dough: Wrap dough in plastic and refrigerate at least 3 hours.
3. Preheat the oven to 375°F (190°C).
4. Shape the cookies: Shape the dough into 1 1/4 inch balls. Place the balls of dough about 3 inches apart on ungreased cookie sheets (unlined sheets are fine, though you can use parchment paper to line them, if you like). Flatten in a crisscross pattern with a fork. (It helps to dip the fork in sugar to keep it from sticking to the dough.)