Ingredients:

  • 2 ¼ cups All-Purpose Flour (spooned and levelled)
  • 1 teaspoon Baking Soda
  • ½ teaspoon Fine Sea Salt
  • 8 tablespoons Unsalted Butter (1 stick, softened)
  • 1 cup Creamy Peanut Butter
  • ½ cup Granulated Sugar
  • ½ cup Light Brown Sugar (packed)
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract
  • ¼ cup Granulated Sugar (for dipping)

Instructions:

  1. Preheat oven to 350°F (175°C). Line two 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 your stand mixer, cream the softened butter, granulated sugar, brown sugar, and peanut butter on medium speed until the mixture is light and fluffy (about 3–4 minutes). Scrape down the sides of the bowl.
  4. Beat in the egg and vanilla extract until just combined. Do not overmix here.
  5. Reduce the mixer speed to low. Gradually add the dry ingredient mixture until just combined into a cohesive dough. Stop the moment the last streaks of flour disappear.
  6. Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for a minimum of 30 minutes. (This prevents spreading.)
  7. Place the reserved ¼ cup of granulated sugar in a small, shallow bowl. Use a cookie scoop to portion the dough into balls (about 1.5 inches). Roll each ball lightly in your hands, then dip the top lightly into the granulated sugar.
  8. Place the balls 2 inches apart on the prepared baking sheets. Using a fork, gently press down on each ball to flatten it slightly, creating the classic criss-cross pattern.
  9. Bake one sheet at a time for 10–12 minutes. The cookies are ready when the edges are set and lightly golden, but the centres still look slightly soft and puffy.
  10. Remove the sheets from the oven. Let the cookies cool on the baking sheet for 5 minutes, then transfer them carefully to a wire rack to cool completely.