Ingredients:

  • 1 ½ cups All-Purpose Flour (180g)
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt (3g)
  • ½ cup (1 stick) Unsalted Butter, softened (113g)
  • 1 cup Creamy Peanut Butter (250g)
  • ½ cup Granulated Sugar (100g)
  • ½ cup packed Light Brown Sugar (110g)
  • 1 Large Egg, room temperature
  • 1 teaspoon Vanilla Extract

Instructions:

  1. Preheat oven to 350°F (175°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 a stand mixer, beat the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  4. Beat in the egg until just combined, then mix in the vanilla extract. Scrape down the sides of the bowl.
  5. Gradually add the dry ingredient mixture to the wet ingredients on low speed, mixing only until just combined. Do not overmix!
  6. Roll the dough into uniform balls (about 2 tablespoons each) and place them 2 inches apart on the prepared baking sheets.
  7. Use the tines of a fork to lightly press the top of each dough ball down, then rotate the fork 90 degrees and press again to create the classic lattice pattern.
  8. Bake for 10–12 minutes. Cookies should be lightly golden on the edges but still look slightly puffy in the very centre.
  9. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. They firm up significantly as they rest.