Ingredients:

  • 1 ¾ cups All-Purpose (Plain) Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Fine Sea Salt
  • ½ cup Unsalted Butter, softened to room temperature
  • 1 cup Creamy Peanut Butter (standard style)
  • ¾ cup Light Brown Sugar, packed firmly
  • ½ cup Granulated Sugar
  • 1 Large Egg, room temperature
  • 1 teaspoon Pure Vanilla Extract
  • 2 Tablespoons Granulated Sugar (for Rolling)

Instructions:

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In the bowl of your mixer, cream the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy (about 3 minutes). Scrape down the bowl.
  4. Add the creamy peanut butter and mix until fully incorporated and smooth.
  5. Beat in the egg and vanilla extract until just combined.
  6. Reduce the mixer speed to low. Gradually add the dry ingredient mixture, mixing only until just combined. Stop immediately once no streaks of flour remain to prevent tough cookies.
  7. Cover the bowl with plastic wrap and chill the dough in the refrigerator for a minimum of 30 minutes to prevent excessive spreading.
  8. Remove the dough. Scoop it into 1.5-inch balls (approx. 45–50g each). Roll the balls smooth between your palms. Place them on the prepared baking sheets, ensuring they are spaced 2 inches apart.
  9. Dip the tines of a fork into the reserve granulated sugar. Gently press the fork onto each cookie ball, flattening it slightly. Repeat the press in the opposite direction to create the classic criss-cross pattern.
  10. Bake for 10–12 minutes at 350°F (175°C). The cookies are done when the edges are set and lightly golden brown, but the centres still look slightly soft and pale.
  11. Allow the cookies to cool completely on the baking sheet for 5 minutes before carefully transferring them to a wire rack to finish cooling.