Ingredients:

  • 2 ¼ cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt (reduce to ¼ tsp if using salted butter)
  • 1 cup Unsalted Butter, softened
  • ½ cup Granulated Sugar
  • ½ cup Light Brown Sugar, packed
  • 1 cup Processed Peanut Butter (smooth or crunchy)
  • 1 Large Egg (room temperature)
  • 1 teaspoon Vanilla Extract
  • ¼ cup Granulated Sugar (for coating)

Instructions:

  1. Prep the Oven and Baking Sheets: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Combine Dry Ingredients: Whisk the flour, baking soda, and salt together in a medium bowl. Set this dry mix aside.
  3. Cream Butter and Sugars: In the bowl of a stand mixer, beat the softened butter, granulated sugar, and brown sugar on medium speed until the mixture is light, pale, and fluffy (about 3–4 minutes).
  4. Add Wet Ingredients: Scrape down the bowl. Add the peanut butter, egg, and vanilla extract. Beat until just combined, ensuring the egg is fully incorporated.
  5. Incorporate Dry Mix: Reduce the mixer speed to low. Gradually add the prepared dry ingredients to the wet mixture, mixing only until just combined and no streaks of flour remain. Do not overmix.
  6. Chill the Dough: Cover the bowl and chill the dough in the refrigerator for a minimum of 30 minutes. This is a crucial step to prevent thin spreading during baking.
  7. Shape and Coat: Place the reserved ¼ cup of granulated sugar in a shallow bowl. Use a cookie scoop (approx. 1 ½ tbsp size) to portion the chilled dough into uniform balls. Roll the balls thoroughly in the bowl of granulated sugar to coat entirely.
  8. Place and Press: Arrange the sugar-coated balls on the prepared baking sheets, leaving about 2 inches between them. Using a fork, gently flatten each cookie ball, pressing down once, and then again perpendicular to the first press to create the classic criss-cross pattern. (Tip: Dip the fork in sugar between presses to prevent sticking.)
  9. Bake: Bake one sheet at a time for 10–12 minutes. The cookies are done when the edges are set and lightly golden brown, but the centres still look slightly soft.
  10. Cool: Let the cookies cool on the baking sheet for 5 minutes, as they are very fragile when hot. Transfer them to a wire rack to cool completely before serving.