These irresistible cookies have the perfect amount of peanut butter flavor and a crisp melt-in-your-mouth texture. And don't you just love those big crackles and that pretty powdered sugar coating? A fun change on the classic peanut butter cookies.
Position oven racks in upper third and lower third of the oven. Preheat oven to 350 degrees.
In a mixing bowl whisk together flour, baking soda, baking powder and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, brown sugar and peanut butter for several minutes until fluffy.
Mix in egg and vanilla. With mixer set on low speed slowly add in flour mixture and mix until combined.
Pour granulated sugar into a small bowl then pour 1/2 cup of the powdered sugar into a separate small bowl.
Scoop dough out 1 even tablespoon at a time and shape into balls, then roll each ball through granulated sugar to coat and then into powdered sugar giving it a generous coating.
Space dough balls 2-inches apart on two ungreased 18 by 13-inch baking sheets**.
Bake cookies 7 minutes then rotate pans to opposite oven racks and continue to bake about 7 - 9 minutes longer until cookies are just firm around the edges and cracked on top.
Let cool on baking sheet several minutes then transfer cookies to wire racks to cool.
While cookies are still slightly warm, pour 1/4 cup of the powdered sugar into a shallow dish and shake dish to level the sugar. Dip tops of cookies into powdered sugar - being careful not to press them into the sugar too far or you'll cover the nice appearance of the crinkles.
Store cookies in an airtight container at room temperature.
For best results don't use natural or chunky peanut butter.
Don't use dark coated baking sheets or the cookies will burn on bottom.
Recipe source: adapted from Food Network Magazine December 2016 issue