Ingredients:

  • 1 cup (250g) creamy processed peanut butter
  • 1/2 cup (115g) unsalted butter, room temperature
  • 3/4 cup (150g) light brown sugar, packed
  • 1/2 cup (100g) granulated white sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 3/4 tsp (4g) baking soda
  • 1/2 tsp (2.5g) baking powder
  • 1/2 tsp (3g) sea salt
  • 2 tbsp granulated sugar for rolling

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl or stand mixer, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the peanut butter until the mixture is uniform.
  3. Add the egg and vanilla extract to the mixture. Beat on medium speed until fully emulsified and slightly aerated.
  4. Sift the all-purpose flour, baking soda, baking powder, and sea salt directly into the wet ingredients. Fold gently with a spatula until no white flour streaks remain.
  5. Optional: Chill the dough for 30 minutes to prevent excessive spreading and enhance flavor depth.
  6. Scoop 1.5 tablespoons of dough and roll into a smooth ball. Roll the ball in granulated sugar and place on the baking sheet 2 inches apart.
  7. Use a fork to press a crisscross pattern into the top of each ball, flattening the dough to about 1/2 inch thickness.
  8. Bake on the center rack for exactly 9 minutes. The edges should be just golden while the centers remain soft.
  9. Allow cookies to rest on the hot baking sheet for 5 minutes for carry-over cooking before transferring to a wire rack to cool completely.