Ingredients:

  • 1 ½ cups (180g) All-Purpose Flour, spooned and levelled
  • 1 teaspoon (5g) Baking Soda
  • ½ teaspoon (3g) Salt
  • ½ cup (113g) Unsalted Butter, softened
  • ¾ cup (180g) Creamy Peanut Butter (standard emulsified type)
  • ½ cup (100g) Granulated Sugar
  • ½ cup (100g) Packed Light Brown Sugar
  • 1 large Egg, room temperature
  • 1 teaspoon (5ml) Vanilla Extract
  • ¼ cup (50g) Granulated Sugar (optional, for rolling)

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
  3. In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar together until light and fluffy (about 2 minutes). Scrape down the sides of the bowl.
  4. Beat in the egg until just combined, then stir in the vanilla extract. Do not overmix.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until no streaks of dry flour remain. The dough will be stiff.
  6. Roll the dough into 1.5-inch balls (about 1.5 tablespoons each). If using the optional sugar coating, gently roll the balls in the extra sugar.
  7. Place dough balls 2 inches apart on the prepared sheets. Use the tines of a fork dipped lightly in sugar or flour to press down the centre of each ball, creating a crosshatch pattern.
  8. Bake for 10–12 minutes. Cookies are done when the edges are set and lightly golden, but the centres still look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.