Ingredients
Scale
- ½ cup unsalted butter (softened)
- ¾ cup light brown sugar (packed)
- ¼ cup granulated white sugar
- 2 egg yolks (at room temperature)
- 2 teaspoons vanilla extract
- ½ cup creamy peanut butter (like Jif, not natural peanut butter)
- 1 cup all-purpose flour (spooned and leveled)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- **Preheat Oven:** Set your oven to 350°F and line two baking sheets with parchment paper. Set aside.
- **Cream Butter and Sugars:** In a large bowl, combine the butter, brown sugar, and white sugar. Cream together with an electric mixer for 1-2 minutes.
- **Add Egg Yolks and Vanilla:** Mix in the egg yolks and vanilla extract until the mixture is light and fluffy, about 1-2 minutes.
- **Add Peanut Butter:** Mix in the creamy peanut butter until smooth.
- **Combine Dry Ingredients:** Add the flour, baking soda, baking powder, and salt. Mix until just combined. The dough will seem very soft but will firm up.
- **Scoop Dough:** Use a 2-tablespoon cookie scoop to form 16 dough balls. Place them on the baking sheets about two inches apart.
- **Bake:** Bake for 10-11 minutes. Bake for 10 minutes for chewier cookies or 11 minutes for crispier edges.
- **Cool:** Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a cooling rack to cool completely. Enjoy!
Notes
**Measure Flour Properly:** Always spoon flour into your measuring cup and level it off with the back of a knife. Never scoop directly from the bag. For accuracy, 1 cup of flour is equal to 125 grams.