By: Chef Allysa Adamson

Peanut Butter Cookies


1 ¼ cups unbleached all-purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

1 teaspoon kosher salt

1 stick unsalted butter, at room temperature

¾ cup smooth peanut butter, preferably Jiff

½ cup firmly packed dark brown sugar

½ cup firmly packed light brown sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

1 ½ cup peanut butter chips (can substitute for dark, white, or milk chocolate chips)

¼ cup granulated sugar


1. Preheat Wolf oven to 325 degrees on mode Convection and line a baking sheet with parchment paper.

2. In a medium bowl mix together flour, baking soda, baking powder, and salt. In a large bowl, cream together the butter, peanut butter, and brown sugars until light and fluffy, about 3-5 minutes. Add the egg and vanilla and mix until fully combined. Add the flour in thirds and combine until smooth. Fold in the peanut butter chips. Roll the mixture into golf ball-sized balls (about 2 tablespoons). Roll each ball in granulated sugar and place on a prepared baking sheet about 2 inches apart. until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to "set" on the baking sheet during this time.