Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) sea salt
  • 0.5 cup (113g) unsalted butter, softened
  • 1 cup (250g) creamy peanut butter (standard commercial brand)
  • 0.5 cup (100g) granulated sugar
  • 0.5 cup (100g) light brown sugar, packed
  • 1 large egg (50g), room temperature
  • 1 tsp (4g) vanilla extract

Instructions:

  1. Preheat your oven to 350°F (180°C) until the indicator light clicks off. Note: A fully preheated oven is vital for the initial 'puff'.
  2. In your large bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture looks pale and velvety.
  3. Stir in the 1 cup of creamy peanut butter, the egg, and the vanilla until completely smooth and glossy.
  4. In a separate small bowl (or right on top if you're brave), toss the flour, baking soda, and sea salt together.
  5. Gradually add the flour mixture to the wet ingredients, stirring until no white streaks of flour remain. Note: Don't overmix here, or the cookies will get tough.
  6. Scoop about 1 tablespoon of dough and roll it between your palms until you have a smooth, golf ball-sized sphere.
  7. Place balls 2 inches apart on the tray. Use a fork to press down firmly, then turn 90 degrees and press again until you see a clear cross hatch pattern.
  8. Slide the tray into the oven for 10 minutes until the edges are just turning a light tan.
  9. Let the cookies rest on the hot pan for 5 minutes until they feel firm enough to move.
  10. Transfer to a wire rack to finish cooling until the centers are set and the bottoms are crisp.