Ingredients:

  • 1 ¾ cups All-Purpose Flour (sifted)
  • 1 teaspoon Baking Soda
  • ½ teaspoon fine sea Salt
  • 8 tablespoons (1 stick) Unsalted Butter, softened, room temperature
  • ¾ cup packed Light Brown Sugar
  • ½ cup Granulated White Sugar
  • 1 cup Creamy Peanut Butter (processed type, e.g., Jif, Skippy)
  • 1 Large Egg, room temperature
  • 1 teaspoon Vanilla Extract
  • ¼ cup Granulated White Sugar (for rolling, optional)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line two 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 an electric mixer fitted with the paddle attachment, cream the softened butter, brown sugar, and ½ cup granulated sugar on medium speed for 3-4 minutes. Scrape down the sides of the bowl often until the mixture is pale, fluffy, and voluminous.
  4. Reduce speed to low and incorporate the peanut butter until fully combined and smooth. Scrape down the bowl.
  5. Beat in the egg and vanilla extract until just incorporated. Do not overmix at this stage.
  6. Gradually add the flour mixture to the wet ingredients on low speed. Mix only until the flour streaks disappear and a soft dough forms. Do not overmix.
  7. Cover the dough tightly and refrigerate for a minimum of 30 minutes, and up to 2 hours. This chilling step is crucial to prevent excessive spreading.
  8. Scoop the dough using a 1 ½ tablespoon cookie scoop. Roll each ball lightly in the reserved ¼ cup granulated sugar, if desired, for extra crunch and sparkle.
  9. Place the dough balls 2 inches apart on the prepared baking sheets. Using a lightly floured or sugared fork, press down on each ball to create the signature crosshatch pattern, flattening the dough slightly (to about ½ inch thickness).
  10. Bake one sheet at a time for 10–12 minutes. The edges should appear set and lightly golden, but the centre should still look slightly soft and pale.
  11. Let the cookies cool on the baking sheet for 5 minutes. Then, carefully transfer them to a wire rack to cool completely before serving.