Ingredients:

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

Instructions:

  1. In a large mixing bowl, combine the softened butter, peanut butter, white sugar, and brown sugar. Whisk vigorously for about 2 minutes until the mixture is pale and aerated.
  2. Add the egg and vanilla extract to the butter mixture, whisking until the batter is glossy and smooth.
  3. Sift the all-purpose flour, baking soda, baking powder, and sea salt directly into the wet ingredients. Use a rubber spatula to fold gently until no white streaks remain.
  4. Cover the bowl and refrigerate the dough for 30 minutes to allow the flour to hydrate and the fats to solidify.
  5. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
  6. Roll the chilled dough into 1-inch balls. Place them on the baking sheets and use a small fork to press a signature crisscross pattern into each ball, slightly compressing the dough.
  7. Bake for 10 minutes until the edges are a mahogany color and the centers are set. Let cool on a wire rack.