In the bowl of a stand mixer using the paddle attachment cream the butter and sugars on medium speed until light and fluffy. 3-5 minutes.
¼ cup butter, ¼ cup white sugar, ¾ cups light brown sugar
Lightly whip the egg and vanilla in a small bowl and add to the mixer bowl with peanut butter. Mix on medium low speed until incorporated. Scrape down the sides of the bowl as needed.
1 large egg, 1 teaspoon vanilla extract or paste, ½ cup creamy peanut butter
In a separate bowl combine the flour, baking soda and the salt. Mix well. ***For Soft Cookies, add the baking powder with the baking soda.
1¼ cups all purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon sea or kosher salt
Add ½ of dry ingredients to the mixer bowl and blend on low speed just until incorporated. Repeat with the remaining flour mixture.
Scoop out about 1 Tablespoon of the cookie batter and roll into a ball. Roll the ball in sugar and place about 3" apart on a cookie tray. Press the ball down using a fork and then rotate to press again with the fork to make a crisscross pattern. Repeat until cookie tray is full.
extra white sugar to roll cookies in
Bake in preheated oven at 350℉ for 8-10 minutes. Remove and let cool on cookie sheet for 3-5 minutes and transfer to cooling rack. Repeat with remaining cookie dough. This recipe makes about 30 cookies when using a 1 Tablespoon scoop.
Baking Times Based on Cookie SizeSmall Cookies = 1 Tablespoon scoop: 8-10 minutes at 350℉/175℃Medium Cookies = 2 Tablespoons scoop: 11-13 minutes at 350℉/175℃Bakery Style Large Cookies = 3 Tablespoons scoop: 13-15 minutes at 350℉/175℃* Reduce time by 1-2 minutes for darker colored cookie sheets