Ingredients:

  • 1 ½ cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Fine Sea Salt
  • ½ cup (1 stick) Unsalted Butter, softened
  • ½ cup Granulated Sugar
  • ½ cup Light Brown Sugar, packed
  • 1 cup Creamy Peanut Butter (stabilized)
  • 1 Large Egg, room temperature
  • 1 teaspoon Vanilla Extract

Instructions:

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. In a stand mixer (or using a hand mixer), beat the softened butter, granulated sugar, and brown sugar on medium speed for 3–4 minutes until pale and fluffy. Scrape down the sides, add the creamy peanut butter, and beat until fully incorporated. Finally, beat in the egg and vanilla extract until just combined.
  3. Reduce the mixer speed to low. Gradually add the reserved dry mixture, mixing only until just combined and no streaks of flour remain. Do not overmix. Cover the dough bowl and chill in the refrigerator for at least 30 minutes to prevent spreading.
  4. Use a 2-tablespoon scoop to form uniform balls (approx. 35g each). Place them 2 inches apart on the prepared baking sheets. Create the classic criss-cross pattern by pressing a fork onto the top of each dough ball twice, perpendicular to the first press. Dip the fork in sugar if the dough sticks.
  5. Bake for 10–12 minutes. The edges should be set and lightly golden brown, but the centers should still look soft. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.