Ingredients:

  • 0.5 cup (115g) unsalted butter, softened
  • 0.75 cup (190g) creamy peanut butter
  • 0.5 cup (100g) granulated white sugar
  • 0.5 cup (110g) light brown sugar, firmly packed
  • 1 large egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1.5 cups (190g) all-purpose flour
  • 0.75 tsp baking soda
  • 0.5 tsp baking powder
  • 0.25 tsp fine sea salt

Instructions:

  1. In a large bowl, beat softened butter, peanut butter, granulated sugar, and brown sugar on medium-high speed for 2–3 minutes until pale and fluffy. Add the egg and vanilla extract, beating until the batter is smooth and glossy.
  2. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture on low speed, mixing only until white streaks disappear.
  3. Cover the dough and refrigerate for at least 30 minutes to stabilize the fats and prevent over-spreading during baking.
  4. Preheat oven to 350°F (175°C). Roll rounded tablespoons of dough into 1-inch balls and place 2 inches apart on parchment-lined baking sheets.
  5. Use a dinner fork to press a criss-cross pattern into each ball, flattening to 1/2 inch thickness. Bake for 9–11 minutes until edges are golden but centers remain soft. Cool on a wire rack.