Ingredients:

  • 1 1/2 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Fine sea salt
  • 1/2 cup (1 stick) Unsalted Butter, softened
  • 1/2 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar, packed
  • 1 cup Smooth Peanut Butter (conventional/stabilised)
  • 1 large Egg, room temperature
  • 1 teaspoon Vanilla extract
  • 1/4 cup Granulated Sugar (optional, for rolling)

Instructions:

  1. Pre-heat and Prep: Line two baking sheets with parchment paper. Preheat 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 the stand mixer, beat the softened butter, granulated sugar, and brown sugar on medium speed until the mixture is light, fluffy, and noticeably paler (about 2–3 minutes).
  4. Add Flavouring: Scrape down the bowl. Add the peanut butter and vanilla extract. Beat until fully incorporated.
  5. Incorporate Egg: Add the room temperature egg and beat on low speed just until the yolk disappears. Do not overmix here.
  6. Add Dry to Wet: Turn the mixer to low speed and gradually add the dry mixture to the wet mixture. Mix only until the flour streaks have just disappeared. Stop the mixer immediately.
  7. Chill the Dough (Crucial): Cover the dough bowl and chill in the refrigerator for a minimum of 30 minutes. (This prevents the cookies from spreading too thinly during baking.)
  8. Scoop and Roll: Using a cookie scoop, form dough balls (approx. 1.5–2 inches in diameter). If using the optional sugar coating, roll the balls gently in the granulated sugar.
  9. Place Dough: Place the dough balls onto the prepared baking sheets, leaving about 2 inches (5 cm) between them.
  10. Form the Crosshatch: Gently flatten each ball using a fork, pressing down once vertically and then once horizontally to create the classic crosshatch pattern.
  11. Bake: Bake one sheet at a time for 10–12 minutes at 350°F (175°C). The edges should look set and lightly golden, but the centre should still look slightly soft and puffy.
  12. Cool: Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. (They will firm up as they cool.)