Ingredients
Scale
- 1 cup creamy peanut butter (processed brands like Jif or Skippy work best)
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This ensures your cookies won’t stick and helps them bake evenly without over-browning on the bottom.
- In a large mixing bowl, combine the peanut butter, granulated sugar, and brown sugar. Beat them together with a hand mixer or a sturdy spatula until the mixture looks smooth and well-combined. Add the egg and vanilla extract, mixing again until the batter is creamy. Gradually stir in the flour, baking soda, and salt. Continue mixing just until no white streaks of flour remain. The dough should be thick and easy to handle.
- Scoop about one tablespoon of dough at a time and roll it into a 1-inch ball between your palms. Place the balls on the prepared baking sheets, spacing them about 2 inches apart. Use a fork to press a crisscross pattern into the top of each ball, slightly flattening the cookie. Bake for 9 to 11 minutes, or until the edges are just barely golden. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 20 minutes