Ingredients:
- 1 ¾ cups All-Purpose Flour
- 1 tsp Baking Soda
- ½ tsp Salt (Fine sea salt)
- ½ cup Unsalted Butter, softened
- 1 cup Creamy Peanut Butter (avoid natural/stir type)
- ½ cup Granulated Sugar
- ½ cup (packed) Light Brown Sugar
- 1 Large Egg, room temperature
- 1 tsp Vanilla Extract
Instructions:
- Preheat oven to 350°F / 175°C. Line two baking trays with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, peanut butter, granulated sugar, and brown sugar on medium speed until the mixture is light and fluffy (3-4 minutes). Scrape down the sides of the bowl.
- Beat in the egg until just combined, followed by the vanilla extract. Mix until smooth.
- Reduce the mixer speed to low. Gradually add the dry ingredient mixture, mixing only until just incorporated and no streaks of flour remain. The dough will be thick.
- Cover the dough bowl and chill in the refrigerator for a minimum of 30 minutes. This is essential to prevent excessive spreading.
- Use a small cookie scoop (about 25g) to portion the dough. Roll the portions into smooth balls between your palms and place them onto the prepared baking trays, ensuring 2 inches (5 cm) of space between each.
- Gently flatten each ball using a dinner fork. Dip the fork tines in granulated sugar before pressing to prevent sticking. Press once, then rotate the fork 90 degrees and press again to create the classic 'X' or criss-cross pattern.
- Bake one tray at a time on the middle rack for 10–12 minutes. The edges should be set and slightly golden brown, but the centres should still look slightly soft and pale. Do not overbake.
- Allow the cookies to cool on the baking tray for 5 minutes (they will continue to set).
- Carefully transfer the cookies to a wire cooling rack to finish cooling completely.