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1
In a small bowl, whisk together the flour, baking powder, and salt.
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2
In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, granulated and brown sugars, and the peanut butter on medium speed just until smooth.
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3
Beat in the egg.
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4
Add the flour mixture and mix just until the dough comes together.
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5
If necessary, knead the dough with your hands until smooth.
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6
Cover and refrigerate the dough for at least 2 hours or up to overnight.
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7
(The rest gives the ingredients time to meld so the cookies bake up especially softy and chewy.)
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8
Remove the dough from the refrigerator and let it come to room temperature.
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9
Position racks in the upper and lower thirds of the oven; preheat the oven to 350F (175C).
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10
Line 2 baking sheets with parchment paper or silicone baking mats.
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11
Pour some granulated sugar into a small bowl.
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12
Pinch off pieces of dough and roll them into 1-inch (3-cm) balls.
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13
Roll the balls in the granulated sugar and place them 3 inches (8 cm) apart on the prepared baking sheets.
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14
When youve filled the baking sheets, flatten and make a crosshatch pattern on each cookie by pressing down on the ball with the back of the tines of a fork.
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15
Bake, rotating the baking sheets midway through baking, until the cookies begin to brown around the edges but the centers still look somewhat uncooked, 9 to 10 minutes.
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16
(Remove them from the oven before they look done so theyll stay chewy once cooled.)
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17
Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.
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18
These cookies will keep well, stored in an airtight container, for up to 3 days.
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19
Although I do prefer natural-style peanut butter for eating, I dont use it for these cookies.
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20
It makes the dough crumbly and hard to roll, and the cookies bake up somewhat drier.
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21
The dough requires a good dose of baking powder for leavening, so make sure to use aluminum free baking powder, which wont leave the cookies with an unpleasant aftertaste.
