Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) packed brown sugar
  • 1/2 cup (100g) granulated white sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 3/4 cup (190g) creamy peanut butter
  • 1 1/4 cups (155g) all-purpose flour
  • 1/2 tsp (2.5g) baking soda
  • 1/2 tsp (3g) salt

Instructions:

  1. Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
  2. Beat the softened butter, brown sugar, and granulated white sugar in a large mixing bowl until the mixture is pale and fluffy.
  3. Mix in the egg, vanilla extract, and peanut butter until the batter is smooth and velvety.
  4. Sift in the flour, baking soda, and salt, then stir gently until just combined and no streaks of white flour remain.
  5. Scoop approximately 1½ tablespoons of dough and roll into balls; place them 2 inches apart on the prepared baking sheets.
  6. Use a fork to press a criss-cross pattern into the top of each ball, flattening it into a thick disk.
  7. Bake for 10–12 minutes until the edges are a deep mahogany gold but the centers still look slightly underbaked.
  8. Remove from the oven and allow the cookies to firm up on the hot pan before transferring to a cooling rack.