Ingredients:

  • 1 1/2 cups (180 g) All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 cup (1 stick / 113 g) Unsalted Butter, room temperature
  • 1/2 cup (100 g) Granulated Sugar
  • 1/2 cup (110 g) Light Brown Sugar, packed
  • 1 cup (250 g) Creamy Peanut Butter (shelf-stable)
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 1/4 cup (50 g) Granulated Sugar (for rolling)

Instructions:

  1. Pre-heat and Prep: Line baking sheets with parchment paper. Ensure the oven rack is placed centrally. Pre-heat oven to 350°F (175°C).
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. Cream Butter and Sugars: In the bowl of a stand mixer, beat the room-temperature butter, granulated sugar, and brown sugar on medium speed until pale, light, and fluffy (about 3–4 minutes).
  4. Add Peanut Butter: Scrape down the sides of the bowl. Add the creamy peanut butter and beat until fully incorporated and the mixture is smooth.
  5. Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until just combined. Scrape the bowl again.
  6. Incorporate Dry Mix: With the mixer on low speed, gradually add the reserved flour mixture until just combined. Stop immediately once no streaks of flour remain. Do not overmix.
  7. Chill (Crucial Step): Cover the dough bowl with cling film and refrigerate for a minimum of 30 minutes (up to 2 hours).
  8. Scoop and Roll: Scoop the chilled dough using a cookie scoop into uniform balls (approx. 1 1/2 inches each).
  9. Sugar Coating (Optional): Roll the dough balls lightly in the extra 1/4 cup of granulated sugar for added crunch and sparkle.
  10. Place and Press: Place the balls onto the prepared baking sheets. Using a dinner fork, gently press down on each ball once, then press again perpendicular to the first press to form the classic criss-cross pattern. (Dip the fork tines in sugar to prevent sticking.)
  11. Bake: Bake at 350°F (175°C) for 10–12 minutes. The cookies are done when the edges are set and lightly golden brown, but the centres still look slightly soft.
  12. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.