Peanut Butter Cookies Recipe: Crispy Edges, Seriously Soft Centres

Instructions:

1. Preheat oven to 350°F / 175°C / Gas Mark 4. Line two large baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer, beat the softened butter and peanut butter on medium speed for 1 minute until well combined and smooth. Scrape down the sides.
4. Add both the granulated sugar and the packed brown sugar. Beat on medium-high speed for 2–3 minutes until the mixture is lightened in colour and fluffy (the creaming process).
5. Add the egg and vanilla extract. Beat until just combined, taking care not to overmix.
6. Reduce the mixer speed to low. Gradually add the reserved dry mixture, mixing only until just combined and a soft dough forms. Stop immediately once no streaks of dry flour remain.
7. Cover the bowl and refrigerate the dough for a minimum of 30 minutes. This crucial step prevents spreading.
8. Scoop the chilled dough using a cookie scoop (approx. 1.5 Tbsp capacity). Roll each portion into a smooth ball.
9. Roll each dough ball in the extra granulated sugar (if using). Place the balls 2 inches apart on the prepared baking sheets.
10. Using the tines of a standard fork, gently press down on the center of each dough ball to flatten it slightly, creating parallel lines. Turn the fork 90 degrees and press again to create the classic criss-cross pattern.
11. Bake cookies one sheet at a time for 10–12 minutes. The edges should be set and lightly golden brown, but the centers should still look slightly pale and soft.
12. Remove the sheets from the oven. Let the cookies cool on the hot sheet for 5 minutes, then transfer them to a wire rack to cool completely.