Ingredients:

  • 1 cup (225 g) Unsalted Butter, softened
  • 1 cup (200 g) packed Light Brown Sugar
  • 3/4 cup (150 g) Granulated Sugar
  • 1 cup (260 g) Smooth Peanut Butter (Avoid natural/separated types)
  • 2 large Eggs, room temperature
  • 1 teaspoon (5 ml) Vanilla Extract
  • 1 3/4 cups (220 g) All-Purpose Flour
  • 1 teaspoon (5 g) Baking Soda
  • 1/2 teaspoon (3 g) Fine Sea Salt

Instructions:

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a stand mixer or a large bowl with an electric hand mixer, cream the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3–4 minutes). Scrape down the bowl regularly.
  4. Add the peanut butter to the creamed mixture and mix until just combined.
  5. Beat in the eggs one at a time, followed by the vanilla extract. Mix until smooth, but do not over-beat.
  6. Gradually add the flour mixture to the wet ingredients. Mix on low speed until just combined—stop as soon as you see no streaks of flour remaining.
  7. Cover the dough bowl with cling film and refrigerate for a minimum of 30 minutes (up to 2 hours). This chilling step is crucial for texture.
  8. Scoop the dough using a cookie scoop (or about 1.5 Tbsp) and roll into smooth balls. Place them on the prepared baking sheets, leaving about 2 inches (5 cm) between each one.
  9. Dip a fork in granulated sugar (to prevent sticking) and gently press the top of each dough ball, first in one direction, and then again perpendicular to the first, creating the signature crosshatch pattern.
  10. Bake for 10–12 minutes. The edges should be set and lightly golden, but the centre should still look slightly soft and underdone.
  11. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them gently to a wire rack to cool completely. This ensures they set properly and don't break.