Ingredients:
- 1/2 cup (115g) unsalted butter, room temperature
- 1/2 cup (125g) creamy peanut butter
- 1/2 cup (100g) packed brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg (50g)
- 1 tsp (5ml) vanilla extract
- 1 1/4 cups (155g) all-purpose flour
- 3/4 tsp (4g) baking soda
- 1/4 tsp (1.5g) salt
- 1/4 cup (55g) unsalted butter, softened
- 1 cup (120g) powdered sugar
- 3 tbsp (15g) unsweetened cocoa powder
- 1 tbsp (15ml) heavy cream
- 1/2 tsp (2.5ml) vanilla extract
Instructions:
- Cream together the butter, peanut butter, and both sugars using a hand mixer on medium-high until the mixture looks pale and fluffy.
- Beat in the egg and vanilla extract until fully emulsified.
- In a separate bowl, whisk the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet, mixing on low speed just until the white streaks of flour vanish.
- Preheat oven to 350°F (175°C).
- Scoop rounded tablespoons of dough, roll into balls, and place on a parchment-lined sheet 2 inches apart.
- Use a fork to press a crisscross pattern into the top of each cookie.
- Bake for 10–12 minutes until the edges are set and the bottoms are lightly browned.