Ingredients:

  • 190g (1 ½ cups) All-purpose flour
  • 1 tsp Baking soda
  • ½ tsp Baking powder
  • ½ tsp Fine sea salt
  • 115g (½ cup) Unsalted butter, softened but cool to the touch
  • 100g (½ cup) Granulated white sugar
  • 110g (½ cup) Packed dark brown sugar
  • 1 Large egg, room temperature
  • 1 tsp Pure vanilla extract
  • 250g (1 cup) Creamy peanut butter

Instructions:

  1. Adjust oven rack to the center position and preheat to 180°C (350°F). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, cream the cool butter, granulated sugar, and dark brown sugar together until pale and fluffy (approximately 2 minutes). Beat in the egg and vanilla extract until fully emulsified.
  3. Stir in the 250g of creamy peanut butter until smooth. In a separate small bowl, whisk together the flour, baking soda, baking powder, and salt. Slowly fold the dry ingredients into the wet mixture with a spatula until no white streaks remain.
  4. Roll dough into 1-inch balls and place on prepared sheets. Use a dinner fork to press a cross-hatch pattern into each cookie. Bake for 10 minutes until edges are set but centers remain soft. Cool on a wire rack.