Waffle Cookies?! Sweeten Things Up With These 5 Creative Cookie Recipes From L.A.'s Favorite Bakery

INGREDIENTS
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon table salt
5½ tablespoons (or 1/3 cup) unsalted butter, cold and cubed
5½ tablespoons (or 1/3 cup) vegetable shortening, room temperature
1/3 cup creamy peanut butter
1/3 cup crunchy peanut butter
1 cup sugar, plus more for topping
1 cup packed light brown sugar
2 extra-large eggs, cold
1½ teaspoons pure vanilla extract

INSTRUCTIONS
Preheat the oven to 350°F. 

In a medium bowl, stir together the flour, baking soda, baking powder, and salt. Set aside. 

In a large mixing bowl or the bowl of a stand mixer, combine the butter, shortening, creamy and crunchy peanut butters, sugar, and brown sugar and beat on medium speed until creamed, approximately 1 minute. Every time you mix ingredients, scrape down the sides of the bowl with a spatula to be sure all ingredients are included in the mix— every bit matters! Add the eggs and vanilla extract and mix until combined and the mixture is smooth, about 30 seconds. Add half the bowl of dry ingredients and mix on medium speed until it’s fully combined and no flour is visible, about 20 seconds. Add the remaining flour and mix until just combined, about 20 seconds. 

Line two baking sheets with parchment paper. Scoop the dough 1/4 cup at a time and lightly roll into round balls approximately 1½ inches in diameter. Roll the top of each dough ball in a bowl of sugar, coating the top. Place 6 cookies on each prepared baking sheet, spacing them out well, and using a fork, make a crisscross pattern on top of each. Bake on the middle and lower racks of the oven until the tops are a light golden brown and you notice hairline cracks forming on the sides, 11 to 13 minutes, spinning each pan 180 degrees and swapping their positions halfway through. 

Let the cookies cool on the baking sheets for 10 minutes, then use a wide spatula to transfer them to a wire rack or parchment paper on the counter to cool completely. Let the baking sheets cool before repeating with the remaining cookies. 

Store in an airtight container at room temperature for up to 4 days or freeze for up to a month.