Peanut Butter Cookies

Ingredients

• 0.5 cup butter room temperature (1 stick, 4 ounces, 112 g)
• 100 g granulated sugar white
• 110 g brown sugar packed
• 130 g peanut butter 
• 1  eggs 
• 160 g all purpose flour 
• 0.8 teaspoon baking soda 
• 0.5 teaspoon double-acting baking powder 
• 0.3 teaspoon salt 

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

1. Beat the butter, add sugars, mix in peanut butter and egg: Beat the butter until creamy, 2 minutes.
2. Add the brown sugar and white sugar, beat for 2 more minutes.
3. Mix in the peanut butter and the egg.
4. Whisk dry ingredients, stir into sugar butter mixture: Vigorously whisk together the dry ingredients—the flour, baking soda, baking powder and salt—in a separate bowl. Stir the dry ingredients into the sugar butter mixture.
5. Chill the dough: Wrap dough in plastic and refrigerate at least 3 hours.
6. Preheat oven to 375°F (190°C).
7. into balls, flatten with a fork: Shape the dough into 1 1/4 inch balls.
8. Place the balls of dough about 3 inches apart on un-greased cookie sheet. Flatten in crisscross pattern with a fork. (It helps to dip the fork in sugar to keep it from sticking to the dough.)
9. Bake:
10. Bake at 375°F (190°C) until light brown, about 9 to 10 minutes.
11. Remove the cookies from the oven and let cool in their baking sheets for a minute. After a minute, transfer the cookies to a rack to cool completely.
12. For chewier cookies, bake at 300°F (150°C) for 15 minutes.