Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (120g) creamy peanut butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (150g) all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Granulated sugar, for rolling (optional)

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the peanut butter until combined. Beat in the egg and vanilla extract until well combined.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Cover the dough and chill in the refrigerator for at least 30 minutes. This prevents over-spreading.
  6. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  7. Roll dough into 1-inch balls. Roll each ball in granulated sugar, if desired. Place on the prepared baking sheet, leaving space between each cookie. Using a fork, press down on each cookie twice in a criss-cross pattern.
  8. Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers are set.
  9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.