Ingredients:

  • 1 cup (240g) creamy or crunchy unsweetened peanut butter
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 1/2 cup (120ml) unsalted butter, softened
  • 1 large egg
  • 1 teaspoon (5ml) vanilla extract
  • 1 1/2 cups (180g) all-purpose flour
  • 1 teaspoon (6g) baking powder
  • 1/2 teaspoon (3g) baking soda
  • 1/4 teaspoon (1g) salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine peanut butter, softened butter, granulated sugar, and brown sugar. Beat until creamy.
  3. Add the egg and vanilla extract, mixing until fully incorporated.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  6. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Use a fork to create a crisscross pattern on the top of each cookie, ensuring they are slightly flattened.
  8. Bake for 10–12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked – that's okay!
  9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.