Ingredients:

  • 1 cup (250g) Creamy Peanut Butter
  • 1/2 cup (115g) Unsalted Butter, softened
  • 1/2 cup (100g) Granulated White Sugar
  • 1/2 cup (100g) Packed Brown Sugar
  • 1 Large Egg, room temperature
  • 1 tsp Pure 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. Cream the fats. Combine the 250g creamy peanut butter and 115g softened unsalted butter in a bowl.
  2. Incorporate the sugars. Add the 100g white sugar and 100g brown sugar. Beat for 3 minutes until pale and fluffy.
  3. Add the liquids. Mix in the room temperature egg and 1 tsp vanilla extract.
  4. Whisk the dry ingredients. In a separate bowl, stir together the 190g flour, baking soda, baking powder, and sea salt.
  5. Combine gently. Slowly add the dry mix to the wet. Mix until just combined and no white streaks remain.
  6. Chill the dough. Cover and refrigerate for at least 30 minutes.
  7. Scoop and roll. Form the dough into 24 even balls, roughly the size of a golf ball.
  8. The signature press. Use a fork dipped in sugar to press a criss cross pattern into each ball, flattening it slightly.
  9. Bake the tray. Place in a preheated oven at 180°C (350°F).
  10. Check for doneness. Bake for 10 minutes until the edges are just set and the bottoms are light golden.