1-Gathering and Mixing the Ingredients: First, whisk together the 1 ¼ cups (156 grams) all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon Kosher salt in a bowl. This base helps create the light texture that makes these crinkle cookies special. Next, cream the softened ½ cup (113 grams) unsalted butter and ½ cup (135 grams) creamy peanut butter for about 1 minute until well combined.

2-Adding Sugars and Wet Ingredients: Add the ¾ cup (150 grams) light brown sugar and ¼ cup (50 grams) granulated sugar to the butter mixture, then cream for a full 5 minutes. This step is key for achieving that fluffy, pale consistency that contributes to the chewy nature of peanut butter crinkles. Beat in the large egg and 1 teaspoon vanilla extract for 2 minutes, scraping the sides to ensure everything emulsifies properly.

3-Forming and Baking the Dough: Mix in the flour mixture on low speed just until combined, which takes 15-30 seconds to avoid overmixing. Cover the dough and chill it for at least 1 hour, or overnight, to prevent spreading and enhance flavor. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.

4-Forming and Baking the Dough: Portion the chilled dough into balls and roll each one thoroughly in the ½ cup (100 grams) cane sugar. Place the balls 2 inches apart on the baking sheet, then bake for 9 minutes. Remove from the oven and firmly bang the sheet on the counter to create those signature cracks, return to the oven for 1-2 more minutes, and bang again upon removal. Let the cookies cool completely on a wire rack, and if you want perfectly round shapes, use a biscuit cutter while they’re hot.