Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (250g) creamy peanut butter
  • 1/2 cup (100g) granulated white sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt

Instructions:

  1. Preheat your oven to 350°F (180°C) and line two large sheets with parchment. Note: This prevents the bottoms from sticking or over browning.
  2. Cream the 1/2 cup softened butter, 1 cup peanut butter, and both sugars until the mixture looks pale and fluffy.
  3. Add the large egg and 1 teaspoon vanilla extract. Note: Beat well to ensure the egg is fully incorporated.
  4. Whisk the 1 1/2 cups flour, 3/4 teaspoon baking soda, and 1/2 teaspoon salt in a separate bowl.
  5. Gradually mix the dry ingredients into the wet until no white streaks remain.
  6. Scoop rounded tablespoons of dough and roll them into 1 inch balls.
  7. Space the balls 2 inches apart on the prepared baking sheets.
  8. Press a fork into each ball twice in a criss cross pattern until the dough is 1/2 inch thick.
  9. Bake for 10 minutes until the edges are set but the centers are pale.
  10. Cool on the pan for 5 minutes before transferring to a wire rack to firm up.