Ingredients
Scale
- 1 cup creamy peanut butter (processed brands work best for crunch)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Extra granulated sugar for rolling and pressing
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set the dry ingredients aside so they are ready to incorporate quickly.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. Add the peanut butter and continue to mix until fully combined. Add the egg and vanilla extract, beating on medium speed until the batter looks smooth and glossy.
- Turn your mixer to low speed and gradually add the dry flour mixture to the wet ingredients. Mix just until the white streaks of flour disappear. Do not overmix, as this can make the cookies tough. The dough should be firm enough to handle but slightly oily from the peanut butter.
- Scoop tablespoon-sized portions of dough and roll them into small balls. Place them on the prepared baking sheets, spaced about 2 inches apart. To achieve the signature thinness of Crispy Peanut Butter Cookies Easy Thin Crunchy, use a fork dipped in sugar to press each ball down in a crisscross pattern. Press them quite flat to ensure they bake up thin and crunchy.
- Bake for 10 to 12 minutes, or until the edges are a deep golden brown. The centers might still look slightly soft, but they will firm up as they cool. Remove the pans from the oven and let the cookies rest on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely. This cooling process is essential for achieving the maximum crunch.
- Cook Time: 22 minutes