Ingredients:

  • 1 cup (250g) Creamy Peanut Butter
  • 0.5 cup (115g) Unsalted Butter, softened
  • 0.75 cup (150g) Light or Dark Brown Sugar, packed
  • 0.5 cup (100g) Granulated White Sugar
  • 1 Large Egg, room temperature
  • 1 tsp Pure Vanilla Extract
  • 1.5 cups (190g) All-Purpose Flour
  • 1 tsp Baking Soda
  • 0.5 tsp Baking Powder
  • 0.5 tsp Fine Sea Salt

Instructions:

  1. Preheat oven to 180°C (350°F). Line two large baking sheets with parchment paper. Note: This prevents sticking and ensures even heat distribution.
  2. Cream butter and sugars. Beat the softened butter (115g), brown sugar (150g), and white sugar (100g) in a large bowl until pale and fluffy. Note: This takes about 3 minutes and incorporates air for a lighter bite.
  3. Incorporate peanut butter. Add the creamy peanut butter (250g) and mix until the color is uniform.
  4. Add liquid ingredients. Mix in the egg and vanilla extract until the mixture looks velvety and smooth.
  5. Whisk dry ingredients. In a separate bowl, stir together the flour (190g), baking soda (1 tsp), baking powder (0.5 tsp), and salt (0.5 tsp).
  6. Combine mixtures. Gradually add the flour mixture to the peanut butter base, mixing until no white streaks remain. Note: Don't overmix, or the cookies will turn out tough.
  7. Roll dough balls. Scoop about 1.5 tablespoons of dough and roll into balls about 3cm in diameter. Place them 5cm apart on the trays.
  8. Create the pattern. Use a fork dipped in flour to press a crosshatch pattern into each ball, flattening them slightly until they are about 1cm thick.
  9. Bake the cookies. Place in the center of the oven for 10 minutes until the edges are just golden and the tops are matte.
  10. Cool and set. Leave on the tray for 5 minutes, then move to a wire rack until they are completely firm and cool.