Start by preheating the oven to over 350°. Get a large mixing bowl, start sifting together the flour and baking powder, and then whisk to incorporate.
In a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, and brown sugar. Mix everything with the peanut butter until it all gets blended completely.
Form the dough into 1-inch balls and place them on baking pans. Using a fork, flatten each ball in a crisscross fashion. Bake everything for about 10 minutes, or until the cookies begin to color, in a preheated 375F° oven.
Allow cookies to cool completely on the baking sheet before transferring them.
Pro Tips For This Recipe:
Keep baking the cookies until they are almost done, when you’ll notice the edges begin to change color. After removing them from the oven, they will get set up and baked due to the residual internal heat.
Make sure to measure your flour correctly. The most common error is using too much flour in a recipe. It’s better to use a scale to measure your flour. If you don’t have one, fluff your flour with a spoon, but it then in your measuring cup, and level it with a knife.
Right after taking the cookies out from the oven, the cookies will be very soft, so it’s better to leave them on the baking pans for a few minutes before moving to the wire rack to cool; once cooled, they will be hard enough to handle and quite tasty.
There’s no need to use sweetened peanut butter, but if that’s what you have on hand, it’ll work just fine; reduce the sugar by 2 small tablespoons.
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