Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (125g) creamy peanut butter
  • 1/2 cup (100g) white granulated sugar
  • 1/2 cup (100g) packed dark brown sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 3/4 tsp (4g) baking soda
  • 1/2 tsp (3g) sea salt
  • 2 tbsp (25g) granulated sugar

Instructions:

  1. Beat the softened butter, peanut butter, white sugar, and brown sugar together on medium-high speed for 2 to 3 minutes until the mixture is pale, fluffy, and uniform.
  2. Mix in the egg and vanilla extract until fully incorporated and smooth.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Turn the mixer to low and slowly add the flour mixture, mixing just until no streaks of white remain to avoid over-developing gluten.
  5. Preheat your oven to 350°F (175°C).
  6. Scoop approximately 1.5 tablespoons of dough and roll into a ball.
  7. Roll the dough ball in the coating sugar and place it on a baking sheet.
  8. Use a fork to press a cross-hatch pattern into the top of each cookie.
  9. Bake for 10–12 minutes until the edges are just golden but the centers still look slightly soft. Allow to cool on a wire rack.