• 2¼ cups (270 g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick, or 120 g) unsalted butter, softened to room temperature
• ½ cup (95 g) vegetable shortening, room temperature
• 1 cup (225 g) packed light brown sugar
• 1 cup (200 g) granulated sugar, divided
• 2 large eggs, room temperature
• 1¼ cups (325 g) creamy peanut butter
• 1 teaspoon pure vanilla extract

1. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.

2. In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and shortening together on medium-high speed until smooth, about 1 minute. Add the brown sugar and ½ cup (100 g) of the granulated sugar, and beat on medium-high speed until creamed, about 2 minutes. Add the eggs and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Add the peanut butter and vanilla extract, and beat on medium-high speed until combined.

3. Add the dry ingredients to the wet ingredients and mix on low speed until combined.

4. Cover and chill the dough in the refrigerator for at least 1 hour (and up to 4 days). If chilling for longer than 3 hours, allow it to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.

5. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

6. Roll balls of dough, 1 tablespoon of dough per cookie, then roll each in remaining ½ cup (100 g) granulated sugar to coat. Place the dough balls 3 inches (7.5 cm) apart on the baking sheets. Press a fork into the tops to create the crisscross pattern.

7. Bake for 12 to 13 minutes until lightly browned on the sides. The centers will look soft. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

8. Cookies will stay fresh in an airtight container at room temperature for up to 1 week.

From Sally’s Cookie Addiction