Ingredients:

  • 1 ¾ cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Kosher Salt
  • ½ cup (1 stick) Unsalted Butter, softened
  • 1 cup Creamy Peanut Butter
  • ½ cup Granulated Sugar
  • ½ cup Light Brown Sugar, packed
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Granulated Sugar (optional, for coating)

Instructions:

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer, beat the softened butter, granulated sugar, and brown sugar on medium speed for 2 minutes, until light and fluffy.
  4. Scrape down the bowl. Add the peanut butter and continue mixing until fully incorporated, about 1 minute.
  5. Beat in the egg and vanilla extract until just combined. Do not overmix this step.
  6. Reduce the mixer speed to low. Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined—stop as soon as you see no streaks of flour remaining.
  7. Cover the dough tightly and place the mixing bowl in the fridge for a minimum of 30 minutes. (This mandatory step firms up the fats, preventing excessive spreading.)
  8. Scoop the dough into 1.5-inch balls (about 2 tablespoons each). Roll them smoothly between your palms.
  9. If desired, roll the balls lightly in the optional granulated sugar for an extra crisp exterior. Place the balls 2 inches apart on the prepared baking sheets.
  10. Execute the Criss-Cross: Using a fork, gently flatten each cookie ball by pressing the tines down, then rotate the fork 90 degrees and press again to create the traditional criss-cross pattern.
  11. Bake for 10–12 minutes. The edges should look set and slightly golden, but the centers should still look soft and slightly underdone.
  12. Let the cookies cool on the baking sheet for 5 minutes (they will finish setting during this time). Transfer them to a wire rack to cool completely.