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
  • 0.5 cup (100g) granulated sugar
  • 0.5 cup (110g) light brown sugar, packed
  • 1 tbsp (21g) agave syrup or honey
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 0.25 cup (50g) granulated sugar for coating

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, and sea salt. Set aside.
  3. In a large mixing bowl or stand mixer, beat the softened butter, 1/2 cup granulated sugar, brown sugar, and agave syrup until light and fluffy, about 2–3 minutes.
  4. Add the creamy peanut butter to the butter mixture and beat until fully incorporated.
  5. Mix in the room temperature egg and vanilla extract, scraping down the sides of the bowl to ensure a uniform base.
  6. Gradually add the dry ingredients to the wet mixture on low speed, mixing until just combined. Do not overmix.
  7. Scoop 1.5 tablespoon-sized balls of dough. Roll them into balls, then roll each ball in the extra 1/4 cup of granulated sugar.
  8. Place balls 2 inches apart on the prepared baking sheets. Use a fork to press a criss-cross pattern into the top of each ball, slightly flattening the cookie.
  9. Bake for 9–11 minutes. The edges should be just barely golden, while the centers remain soft.
  10. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire cooling rack.