Small Batch Peanut Butter Cookies

 2/3 cup all-purpose flour, sifted 

 1/4 teaspoon baking powder

 1/4 teaspoon baking soda

 1/4 teaspoon salt

 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened

 1/4 cup smooth processed peanut butter (not natural)

 1/4 cup packed brown sugar 

 2 tablespoons + 2 teaspoons granulated sugar

 1 egg yolk, room temperature

 1/2 teaspoon vanilla extract

Instructions

Preheat oven to 350F. Have a large ungreased baking sheet lined with parchment paper ready.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large mixing bowl on medium-low speed, beat together the butter, peanut butter, brown sugar, and 2 tablespoons granulated sugar until light and creamy, about 1-2 minutes.

Scrape down the bowl with a rubber spatula then beat in the egg yolk and vanilla.

Turn the speed down to low. Gradually beat in the flour mixture until a dough forms.

In a small bowl, add the remaining 2 teaspoons sugar.

Using a #40 cookie scoop or by hand, portion the dough into 1 1/2 tablespoon balls. Roll each ball into the sugar to coat completely then place on the baking sheet about 2 inches apart.

Flatten each dough using a fork then rotate the fork and press down again, making a criss-cross patten.

Bake for 8-10 minutes or until golden brown. Cool on the baking sheet for 5 minutes then transfer to a wire rack to finish cooling.

Store cookies in an airtight container at room temperature for up to 1 week.

From: https://www.chocolatemoosey.com/small-batch-peanut-butter-cookies/