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Preheat oven to 375˚F.
In the bowl of a stand mixer, cream together sugars and butter on medium speed. And the egg and peanut butter, then stir until just combined. Reduce the mixer to low speed and mix in flour, baking soda, baking powder and salt until just combined. Remove the bowl from the mixer, then cover and refrigerate the dough for 30 minutes.
Line 2 cookie sheets with parchment. Using a 1-inch cookie scoop, portion out balls of dough onto the cookie sheets spaced about 2 inches apart. Roll each ball in your hand to round out, then roll in turbinado sugar to coat before returning to the cookie sheets.
Bake until lightly browned on the edges, 10 to 12 minutes.
Remove cookies from oven and let cool on the cookie sheet for 5 minutes before removing to a wire rack to cool completely.