Ingredients
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For those with dietary preferences, you can substitute almond butter for a slightly different flavor profile or use a gluten-free flour blend to accommodate dietary needs without sacrificing texture.
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the peanut butter, granulated sugar, brown sugar, and butter until light and fluffy, about 3 minutes. This process reminds me of the time spent with my abuela, her gentle guidance helping me understand the importance of texture in baking.
- Beat in the eggs, one at a time, followed by the vanilla extract, ensuring each is fully incorporated before adding the next.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
- Bake for 10-12 minutes, or until the edges are lightly golden. Remember, they will continue to cook on the baking sheet after being removed from the oven, ensuring a perfect, chewy center.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. I often use this time to share stories with Marco about my childhood kitchen adventures, keeping the tradition of storytelling alive.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International