Tip: Divide dough in half and stir in 100 g chopped dark chocolate or 3/4 cup chocolate chips for chocolate peanut butter cookies.
1 2/3 cups
1 1/2 tsp
Position rack in centre of oven, then preheat to 350F. Line 2 baking sheets with parchment.
Stir flour, baking soda, baking powder and salt in
a medium bowl. Beat butter and peanut butter in a large bowl with an electric mixer on medium until smooth, 1 min. Beat in 2⁄3 cup granulated sugar and brown sugar until smooth, 2 min. Beat in egg, then yolk and vanilla. Gradually stir flour mixture into butter mixture, until just combined. Refrigerate if too soft to handle.
Scoop 1 heaping tbsp of dough and gently roll into a ball. Place 1⁄3 cup granulated sugar in a bowl, and swirl each ball around in it to coat. Place on a prepared sheet. Repeat with remaining dough, placing balls 2 in. apart. Don’t press down; they will spread as they bake.
Bake until cookies are golden around the edges, 11 to 12 min. Let cool on baking sheets for 5 min, then remove to a rack to cool completely. Refrigerate for up to 3 days or freeze after baking for up to 1 month.
How to make sugar cookies
Nutrition (per cookie)
Kitchen Tip: We use commercial-style peanut butter for this recipe. Using natural peanut butter will give you a different result.
Kitchen Tip: To make ahead, wrap dough in plastic wrap and press into disc. Refrigerate for up to 3 days or freeze for up to 1 month.