Step by step

Method

5 steps

1. 1

   Heat the oven to 350°F. Line two baking sheets with parchment.

2. 2

   Cream ½ cup (113 g) softened unsalted butter with ½ cup (100 g) granulated sugar, ½ cup (100 g) packed brown sugar, and ½ cup (130 g) creamy peanut butter until smooth and a little fluffy, about 2 minutes. Beat in 1 large egg and 1 teaspoon vanilla until the mix looks even.

3. 3

   Mix in 1¼ cups (155 g) flour, ½ teaspoon baking soda, and ¼ teaspoon salt just until you don't see dry flour. The dough should be soft but scoopable — if it's sticky, chill 15 minutes.

4. 4

   Scoop tablespoon balls onto the sheets, 2 inches apart. Flatten each with a fork in a crosshatch pattern, pressing until about ½-inch thick. Optional: roll the balls in sugar before pressing for a little sparkle.

5. 5

   Bake 9–11 minutes until the edges look set and the tops have lost their wet shine — centers will still look soft. Cool on the sheet 5 minutes (they firm as they sit), then move to a rack. You want tender peanut butter cookies with set edges and soft centers — not pale raw middles or dry, cracked hockey pucks.