Peanut Butter Cookies
These golden nuggets of pure joy are the best peanut butter drop cookies to ever exist. They're gooey in the middle, crunchy on the outside, and packed with peanut-y flavor.
Yield2 dozen cookies
TimeAbout 30 minutes total (20 minutes active)
Move racks to the middle of the oven. Pre-heat to 375°F/190°C.
Prepare 2 baking sheets with either silicone mats or parchment paper
Mix together sugars into separate container
Mix together all other dry ingredients in separate container
To the bowl of the standing mixer, add butter, cane sugar, brown sugar, and dextrose. Cream together the butter and sugars on medium-high speed until light and fluffy, at least 5 minutes. Scrape the bowl as needed.
Whip each egg separately into the butter mixture on high speed until incorporated and the edges of the batter consistently stick to the sides of the bowl.
Once the eggs are fully mixed into the batter, add the vanilla and whip into the mixture on medium high speed until just blended.
Stop mixing and scrape down the bowl
On the slowest speed, gently mix in the flour, salt, baking soda, cream of tartar, and milk powder into the batter until just combined.
Scrape down the sides of the bowl, then gently blend the peanut butter into the batter.
Scoop dough onto a parchment lined or baking mat lined cookie sheet, leaving 2 inches between each scoop.
You should get 12 (2oz scoops) per cookie sheet.
Bake cookies at 375°F/190°C for 8-10 minutes or until slightly golden around the edges.
Remove cookies from the oven and allow to cool on the baking sheet for 2-3 minutes before transferring to a wire cooling rack.