Ingredients:

  • 1 cup (250g) creamy peanut butter
  • 0.5 cup (115g) unsalted butter, softened
  • 0.75 cup (150g) packed dark brown sugar
  • 0.5 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1.5 cups (190g) all-purpose flour
  • 0.75 tsp baking soda
  • 0.5 tsp fine sea salt
  • 3 tbsp granulated sugar for rolling

Instructions:

  1. In a large bowl, beat the softened butter, dark brown sugar, and granulated sugar on medium-high speed for 3 minutes until the texture is pale and aerated.
  2. Add the egg and vanilla extract, beating for an additional minute until the mixture forms thick ribbons.
  3. Fold in the creamy peanut butter, mixing only until just combined to maintain oil stability.
  4. In a separate small bowl, whisk together the all-purpose flour, baking soda, and sea salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no flour streaks remain and the dough is soft but not sticky.
  6. Scoop rounded tablespoons of dough (approximately 30g each) and roll into smooth spheres.
  7. Roll each dough ball in the 3 tablespoons of granulated sugar until coated.
  8. Place on a parchment-lined baking sheet and use a dinner fork to create a crosshatch pattern, flattening slightly.
  9. Bake at 375°F (190°C) for 10 minutes. The edges should be set while the center remains slightly soft.