Ingredients:
- 1 ¾ cups All-Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Fine Sea Salt
- ½ cup (1 stick) Unsalted Butter, softened
- ½ cup Granulated Sugar
- ½ cup, packed Light Brown Sugar
- 1 cup Creamy Peanut Butter (Natural, unsweetened style preferred)
- 1 Large Egg, room temperature
- 1 teaspoon Vanilla Extract
Instructions:
- Preheat your oven to 350°F (175°C). Line two large baking trays with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of your stand mixer, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy (3–4 minutes). Scrape down the sides of the bowl often.
- Beat in the peanut butter until fully incorporated. Then, add the egg and vanilla extract, beating until just combined. Do not overmix at this stage.
- Reduce the mixer speed to low. Gradually add the dry ingredient mixture to the wet ingredients, mixing only until just combined and a soft dough forms. Stop mixing as soon as you see the last streaks of flour disappear.
- Cover the dough tightly and chill in the refrigerator for at least 30 minutes. This is essential for flavour and preventing spread.
- Use a cookie scoop to portion the dough into 1.5-tablespoon balls. Roll the balls smoothly between your palms and place them about 2 inches apart on the prepared baking trays.
- Using the tines of a dinner fork, gently press down on each cookie ball, creating parallel lines. Turn the fork 90 degrees and press again to create the classic criss-cross pattern.
- Bake for 10–12 minutes, rotating the tray halfway through. The cookies are done when the edges are lightly golden brown, but the centres still look slightly soft and pale.
- Allow the cookies to cool completely on the baking tray for 5 minutes before transferring them gently to a wire rack to finish cooling.