Ingredients:

  • 1 ½ cups (180 g) All-Purpose Flour
  • 1 teaspoon (5 g) Baking Soda
  • ½ teaspoon (3 g) Salt
  • ½ cup (113 g) Unsalted Butter, softened
  • 1 cup (250 g) Creamy Peanut Butter
  • ½ cup (100 g) Granulated Sugar
  • ½ cup (100 g) Light Brown Sugar, packed
  • 1 large Egg, room temperature
  • 1 teaspoon (5 ml) Vanilla Extract

Instructions:

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In the bowl of an electric mixer, beat the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 2–3 minutes).
  4. Beat in the egg and vanilla extract until just combined, scraping down the sides of the bowl as necessary.
  5. Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Wrap the dough and chill in the refrigerator for at least 30 minutes to prevent excessive spreading during baking.
  7. Roll the chilled dough into 1.5-inch balls. Place them about 2 inches apart on the prepared baking sheets.
  8. Using a fork dipped lightly in flour, gently press down once on each dough ball to flatten slightly, then turn the fork 90 degrees and press again to create the classic criss-cross pattern.
  9. Bake for 10–12 minutes. The cookies should appear slightly puffed with lightly golden edges, but the centres should still look slightly underdone.
  10. Let the cookies rest on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.