Ingredients:

  • 1/2 cup (115g) Unsalted Butter, softened to room temperature
  • 1/2 cup (100g) Granulated White Sugar
  • 1/2 cup (110g) Packed Light Brown Sugar
  • 1 large Egg, room temperature
  • 1 tsp (5ml) Pure Vanilla Extract
  • 3/4 cup (190g) Creamy Peanut Butter
  • 1 1/2 cups (190g) All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Sea Salt

Instructions:

  1. In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, approximately 2-3 minutes. Add the egg and vanilla extract, beating until fully combined. Fold in the peanut butter and mix until the batter is uniform.
  2. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture on low speed. Mix until just combined, ensuring no flour streaks remain.
  3. Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough (about 30g each) and roll into balls. Place 2 inches apart on baking sheets lined with parchment paper.
  4. Use a dinner fork to press a crisscross pattern into the top of each ball, flattening it slightly. Bake for 9–11 minutes until the edges are set and lightly golden. Cool on a wire rack.