Ingredients:

  • 1 cup (250g) creamy peanut butter
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) dark brown sugar, packed
  • 1/2 cup (100g) granulated white sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 3/4 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 1/2 cups (190g) all-purpose flour

Instructions:

  1. Preheat your oven to 180°C (350°F). Line two heavy-bottomed baking sheets with parchment paper or silicone mats to prevent over-browning.
  2. In a large bowl or stand mixer, beat the softened butter, dark brown sugar, and granulated white sugar, and peanut butter until just combined. Mix on medium speed for 3 minute until incorporated but not overly aerated.
  3. Add the egg and vanilla extract to the mixture. Beat on low speed until the egg is fully emulsified, scraping down the sides of the bowl as needed.
  4. In a separate small bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. Using a 2-tablespoon cookie scoop (roughly 40g), portion the dough into balls and place them on the prepared baking sheets. Use a dinner fork to press a classic cross-hatch pattern into the top of each cookie.
  6. Bake for 8-10 minutes or until the edges are just golden and the centers look slightly underbaked. Let cool on the sheet for 5 minutes before transferring to a wire rack.