Ingredients:

  • 1/2 cup (1 stick) Unsalted Butter, softened
  • 1 cup Smooth Peanut Butter (processed type, e.g., Jif or Skippy)
  • 1/2 cup Light Brown Sugar, packed
  • 1/2 cup Granulated Sugar (for dough)
  • 1 large Egg, room temperature
  • 1 tsp Vanilla Extract
  • 1 1/2 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Fine Sea Salt
  • 2 Tbsp Granulated Sugar (for rolling)

Instructions:

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Cream the Fats: In the bowl of your stand mixer (fitted with the paddle attachment), cream the softened butter, peanut butter, brown sugar, and 1/2 cup (100g) of granulated sugar together. Mix on medium speed until the mixture is visibly pale, fluffy, and light—this should take 3 to 4 minutes.
  3. Incorporate Wet Ingredients: Add the egg and vanilla extract. Mix on low speed until just combined, scraping down the sides of the bowl as needed.
  4. Whisk Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Combine: Gradually add the dry ingredients to the wet mixture, mixing on the lowest speed. Mix only until the flour streaks have just disappeared. Do not overmix.
  6. Chill (Mandatory): Cover the bowl and refrigerate the dough for at least 30 minutes. This allows the fats to firm up, preventing the cookies from spreading too thinly.
  7. Scoop and Roll: Use a cookie scoop (about 1.5 Tbsp) to form uniform balls. Place the remaining 2 Tbsp of granulated sugar in a shallow bowl. Roll each dough ball entirely in the sugar to coat.
  8. Place and Press: Place the sugared balls 2 inches apart on the prepared baking sheets. Using a fork, gently press down on each cookie ball, first in one direction, then crosswise, creating the traditional crisscross pattern.
  9. Bake: Bake one tray at a time for 10 to 12 minutes, or until the edges are lightly golden brown but the centres still look soft and slightly undone.
  10. Cool: Let the cookies cool on the baking sheet for 5 minutes to set up. Transfer them carefully to a wire rack to cool completely before storing.