Ingredients:

  • 1 1/2 cups (180 g) All-Purpose Flour
  • 1 teaspoon (5 g) Baking Soda
  • 1/2 teaspoon (3 g) Fine Sea Salt
  • 1/2 cup (115 g) Unsalted Butter, softened, room temperature
  • 1/2 cup (100 g) Granulated White Sugar
  • 1/2 cup (100 g) Light Brown Sugar, packed
  • 1 cup (240 g) Creamy Peanut Butter, room temperature (use shelf-stable type)
  • 1 Large Egg, room temperature
  • 1 teaspoon (5 ml) Vanilla Extract
  • 2 tablespoons (30 g) Extra Granulated Sugar (for rolling)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. In the bowl of your mixer, beat the softened butter, peanut butter, white sugar, and brown sugar on medium speed until the mixture is light and fluffy (about 3–4 minutes). Scrape down the sides often.
  3. Beat in the egg and vanilla extract until just combined.
  4. Reduce the mixer speed to low. Gradually add the dry ingredient mixture, mixing only until just combined. Do not overmix; stop mixing once you no longer see streaks of dry flour.
  5. Cover the dough bowl and chill in the refrigerator for a minimum of 30 minutes. (This mandatory chilling prevents excessive spread.)
  6. Place the extra 2 tablespoons of granulated sugar in a shallow dish. Scoop the chilled dough using a cookie scoop (about 2 tablespoons per cookie) and roll into smooth, uniform balls.
  7. Roll each ball lightly in the reserved granulated sugar. Place them 2 inches apart on the prepared baking sheets.
  8. Gently press the tines of a fork onto the top of each cookie ball, flattening it slightly. Turn the fork 90 degrees and press again to create the traditional crisscross pattern.
  9. Bake for 10–12 minutes, rotating the trays halfway through (top to bottom, front to back) for even cooking.
  10. The cookies are done when the edges are lightly golden brown but the centers still look slightly pale and soft. Leave the cookies on the baking sheet for 5 minutes before transferring them gently to a wire rack to cool completely.