Instructions:
- Preheat your oven to 350°F (175°C). Line standard baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, and salt until thoroughly combined. Set this dry mixture aside.
- In a large mixing bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar together until the mixture is light, pale, and fluffy, about 2 to 3 minutes.
- Beat in the peanut butter until it is fully incorporated into the butter/sugar mixture. Scrape down the sides of the bowl. Add the egg and vanilla extract, mixing only until just combined.
- Gradually add the reserved dry ingredients to the wet mixture while mixing on low speed. Stop mixing as soon as the last streaks of flour disappear. Do not overmix.
- Wrap the dough tightly in plastic wrap and chill in the refrigerator for a minimum of 30 minutes. This crucial step prevents excessive spreading.
- Remove the chilled dough. Scoop out portions about 1.5 tablespoons in size and roll them into uniform balls. Place the dough balls 2 inches apart on the prepared baking sheets.
- Create the signature look: Lightly press the tines of a dinner fork down onto the centre of each dough ball to flatten slightly, then press the fork again perpendicular to the first press, creating a classic crisscross pattern.
- Bake for 10 to 12 minutes. The cookies are done when the edges are slightly golden brown, but the centres still appear slightly soft and underbaked.
- Allow the cookies to rest on the hot baking sheet for 5 minutes to firm up slightly before carefully transferring them to a wire rack to cool completely.