Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (250g) creamy peanut butter (standard commercial brand)
  • 1 cup (200g) dark brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp (4g) pure vanilla extract
  • 1 1/2 cups (190g) all purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) fine sea salt
  • 2 tbsp granulated sugar for rolling

Instructions:

  1. Set your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  2. Cream the 1/2 cup softened butter, 1 cup creamy peanut butter, 1 cup dark brown sugar, and 1/2 cup granulated sugar in a large bowl. Mix 3 minutes until pale and fluffy.
  3. Beat in the 1 large egg and 1 tsp vanilla extract.
  4. In a separate bowl, whisk 1 1/2 cups flour, 1 tsp baking soda, and 1/2 tsp fine sea salt.
  5. Add the dry flour mixture to the wet peanut butter base. Mix until just combined and no white streaks remain.
  6. Roll the dough into 1 inch balls (about 1 tablespoon each).
  7. Roll each ball in the extra 2 tbsp granulated sugar until fully coated and sparkling.
  8. Place balls 2 inches apart on the tray and press down with a fork in a crisscross pattern.
  9. Bake for 10 minutes until the edges are just set and the centers look slightly underdone.
  10. Let the cookies sit on the hot tray for 5 minutes before moving to a wire rack. The residual heat finishes the cooking process.