Crisp Peanut Butter Crinkles

Ingredients

• 1 1/3 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, at room temperature or softened
• 1 cup packed light brown sugar
• 3/4 cup creamy peanut butter
• 1 large egg
• 1 tsp vanilla extract
• 1/3 cup granulated sugar
• 3/4 cup powdered sugar, divided

Directions

1. Arrange the oven racks in the upper third and lower third of the oven, then heat the oven to 350 degrees. In a mixing bowl, whisk the flour, baking soda, baking powder and salt for 20 seconds, then put the bowl aside.
2. In the bowl of an electric stand mixer with the paddle attachment, beat the butter, brown sugar and peanut butter for several minutes, until the mixture looks light and fluffy. Add the egg and vanilla and mix them in. Turn the mixer to low, gradually add the flour mixture, and mix just until the dough comes together.
3. Put the granulated sugar in a small bowl, and place 1/2 cup of the powdered sugar in another small bowl. Scoop the dough in 1 even tablespoon portions, roll each portion into a ball, then coat each ball first in the granulated sugar and then generously in the powdered sugar.
4. Arrange the dough balls 2-inches apart on 2 ungreased 18 by 13-inch baking sheets. Bake for 7 minutes, then switch the pans to the opposite oven racks and bake about 7 – 9 minutes more, until the cookies have cracked tops and the edges feel just set.
5. Cool the cookies on the baking sheets for several minutes, then move them to wire racks to finish cooling. While they are still a little warm, place the remaining 1/4 cup of powdered sugar in a shallow dish and shake it into an even layer. Dip only the tops of the cookies into the sugar, taking care not to push them down too deeply so the crinkles stay visible.
6. Store the cookies in an airtight container at room temperature.