Ingredients:

Instructions:

  1. Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
  2. In the bowl of your mixer, beat the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes). Scrape down the sides halfway.
  3. Beat in the egg until just combined, followed by the vanilla extract. Do not overmix at this stage.
  4. Gradually add the dry mixture to the wet mixture on low speed until just incorporated. Stop mixing as soon as no streaks of flour remain.
  5. Wrap the dough tightly in plastic wrap and flatten it slightly into a disk. Refrigerate for a minimum of 30 minutes (up to 1 hour) to firm up.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Scoop the chilled dough into uniform balls (about 1.5 tablespoons each) and gently roll between your palms to form smooth spheres. Place them 2 inches apart on the prepared sheets.
  8. Take a dinner fork, press it gently down onto the top of each dough ball to flatten it slightly. Lift the fork, rotate it 90 degrees, and press again to create the classic crosshatch pattern.
  9. Bake for 10–12 minutes. Cookies are done when the edges are set and lightly golden, but the centres still look slightly pale and puffy.
  10. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.