Peanut Butter Cookies

Steps

1. Line 2 baking sheets with parchment paper. Preheat the oven to 180°C (350°F).
2. Ensure the butter is at 20–22°C (cool room temperature) so it is pliable but not greasy. In a medium bowl, whisk together the all-purpose flour, baking soda, and fine salt.
3. In a large mixing bowl, combine the butter and peanut butter. Beat with a hand mixer or stand mixer on medium speed for 1–2 minutes until creamy and slightly lighter in color.
4. Add the granulated sugar and light brown sugar to the bowl. Beat for 2–3 minutes until the mixture looks paler, slightly fluffy, and clings lightly to the sides of the bowl.
5. Add the egg and vanilla extract. Beat on low–medium speed just until fully combined and the mixture looks smooth and glossy, with no streaks of egg remaining.
6. Add the dry ingredients to the bowl. Mix on low speed or stir with a spatula until no dry flour streaks remain and the dough looks thick and cohesive. Do not overmix.
7. Portion the dough into about 25 g pieces (roughly 1 tablespoon rounded). Roll each portion into a ball and place on the prepared baking sheets, leaving about 5 cm between cookies.
8. Using the back of a fork, gently press each dough ball twice in a crisscross pattern to flatten slightly, creating a classic peanut butter cookie pattern about 1 cm thick.
9. Bake one sheet at a time for 9–12 minutes, until the edges are set and lightly golden, the tops show small cracks, and the centers look slightly puffed but no longer shiny.
10. Remove the baking sheet from the oven. Let the cookies cool on the sheet for 5 minutes; they will be very soft but will firm up as they set.
11. Transfer the cookies carefully to a wire rack to cool completely. Once cooled, the cookies should have lightly crisp edges, soft centers, and a tender, slightly crumbly, melt-in-your-mouth texture before serving.