Ingredients:

  • 1 cup Unsalted Butter, softened
  • 1/2 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar, firmly packed
  • 1 cup Smooth Peanut Butter (e.g., Jif, Skippy)
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 2 1/4 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 cup Granulated Sugar (for coating)

Instructions:

  1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
  2. In a separate medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. Using an electric mixer, cream the softened butter, granulated sugar, and brown sugar on medium speed until the mixture is light, fluffy, and noticeably paler in colour (approximately 2–3 minutes).
  4. Beat in the peanut butter until fully combined. Scrape down the sides of the bowl. Add the eggs one at a time, beating until just incorporated after each addition. Mix in the vanilla extract.
  5. Reduce the mixer speed to low. Gradually add the dry ingredient mixture to the wet ingredients. Mix only until the flour streaks have just disappeared. Avoid overmixing.
  6. Cover the bowl and chill the dough in the refrigerator for a minimum of 30 minutes. This prevents spreading during baking.
  7. Place the extra granulated sugar for rolling into a shallow bowl. Using a cookie scoop, portion the dough into 1.5-inch balls.
  8. Roll each dough ball between your palms until smooth, then roll thoroughly in the granulated sugar to coat all sides. Place the coated balls onto the prepared baking sheets, ensuring they are about 2 inches (5 cm) apart.
  9. Gently press the tines of a fork onto the top of each dough ball, flattening it slightly. Rotate the fork 90 degrees and press again to create the classic criss-cross pattern.
  10. Bake for 10–12 minutes, rotating the sheets halfway through for even colour. The cookies are done when the edges are set and lightly golden, but the centre still looks slightly soft and pale.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.