Light and Soft Peanut Butter Cookies

Recipe View Preheat oven to 300 degrees F (150 degrees C). In a medium bowl, sift together the flour, baking soda, and salt. (5 minutes)

Recipe View In a large bowl, cream together the softened butter, creamy peanut butter, and crunchy peanut butter until smooth and well combined. (3 minutes)

Recipe View Add the egg white and granulated sugar to the peanut butter mixture and beat until light and fluffy. (2 minutes)

Recipe View Incorporate the whole egg and brown sugar, mixing until fully integrated and the batter is smooth. (2 minutes)

Recipe View Gradually add the sifted flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (5 minutes)

Recipe View Roll the dough into 1 1/4-inch balls. Place the balls on ungreased baking sheets, spacing them about 2 inches apart. (10 minutes)

Recipe View Using a fork, gently press down on each cookie ball to create a crosshatch pattern. (5 minutes)

Recipe View Place the baking sheets with the cookie dough in the freezer for 5-8 minutes to firm up. This helps prevent excessive spreading during baking. (8 minutes)

Recipe View Bake in the preheated oven for approximately 15 minutes, or until the cookies have puffed up and the edges are lightly golden. (15 minutes)

Recipe View Remove from the oven and let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)