Ingredients:

1 cup creamy peanut butter

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

Directions:

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

In a large bowl, beat peanut butter, softened butter, brown sugar, and granulated sugar until smooth and creamy.

Beat in the eggs, one at a time, then mix in the vanilla extract.

In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until combined.

Scoop about 2 tablespoons of dough and roll into balls.

Place them 2 inches apart on the prepared baking sheets. Use a fork to press down slightly and create a crisscross pattern.

Bake for 10–12 minutes, or until the edges are lightly golden but the centers look slightly soft.

Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Prep Time: 10 minutes | Baking Time: 12 minutes | Total Time: 22 minutes

Kcal: 210 kcal | Servings: 24 cookies

Tips:

Chill the dough for 30 minutes before baking for even thicker cookies.

Add chocolate chips or chopped peanuts for extra flavor and texture