Ingredients
½ cup smooth salted peanut butter ((128g))
⅓ cup butter, softened ((2.6oz) or vegan butter)
⅔ cup white sugar ((134g) or substitute half brown sugar)
1⅓ cups all-purpose flour ((160g))
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
4 Tbsp milk of choice (dairy or nondairy (60mL) )
2 Tbsp mix-ins of choice ((nuts, chocolate chips, etc.))
Instructions
Preheat oven to 350°F (180°C).
In a bowl, cream together peanut butter, butter, and sugar with a hand mixer until fluffy and pale in color, scraping down sides of the bowl as needed.
Separately, whisk together flour, baking powder, baking soda, and salt.
Add dry ingredients into the wet mixture and beat with mixer until combined. (The dough should be soft and crumbly.)
Add milk and mix with a spatula, pressing dough together. (If dough feels too sticky at this point, refrigerate 15-20 minutes.)
Optional: Add 2 Tbsp mix-ins of choice and fold into dough.
Use a 1-Tbsp cookie scoop to portion dough, roll into a ball with hands, and flatten slightly to form a small disc. Transfer to lined and greased baking sheets.
Press down on each cookie with a fork to create the classic crisscross pattern.
Bake 12-15 minutes. (12-13 minutes for softer cookies, 14-15 minutes for crispier cookies.)
Allow to cool 5 minutes then transfer to a wire rack.
Yields ~30 eggless peanut butter cookies (using 1-Tbsp scoop).