Ingredients:

  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Kosher Salt
  • 1 cup Unsalted Butter, softened
  • 1 cup Creamy Peanut Butter (Jif/Skippy style)
  • 1 cup Granulated Sugar
  • 1 cup Light Brown Sugar, packed
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract

Instructions:

  1. Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
  2. 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 lightened, fluffy, and visibly increased in volume (3–4 minutes).
  3. Stop the mixer and scrape down the sides. Add the egg and vanilla extract, mixing on medium speed until just combined. Do not overmix this stage.
  4. Gradually add the reserved flour mixture to the wet ingredients on low speed until the dough just comes together and no streaks of dry flour remain.
  5. Scoop the dough into 1.5-inch balls and arrange them 2 inches apart on parchment-lined baking sheets.
  6. Using a dinner fork, gently flatten each cookie ball by pressing down, then rotate 90 degrees and press again to create the traditional crosshatch pattern.
  7. Bake in a preheated oven at 350°F (175°C) for 10–12 minutes, rotating the pan halfway through. The cookies are done when the edges are set and lightly golden brown, but the centers still look slightly soft.
  8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.