Ingredients:

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In the large bowl, beat the softened butter, peanut butter, brown sugar, and granulated sugar together using an electric mixer until the mixture is light and fluffy (about 2–3 minutes).
  4. Beat in the egg and vanilla extract until just combined. Scrape down the sides of the bowl with a spatula.
  5. Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just incorporated. Do not overmix.
  6. Cover the dough and chill for 30 minutes if the dough seems too soft to prevent excessive spreading.
  7. Roll dough into uniform balls (about 1.5 tablespoons each). Place 2 inches apart on prepared baking sheets.
  8. Use a fork to gently press down on each ball, creating a classic criss-cross pattern. Lightly dust the fork with flour if sticking occurs.
  9. Bake for 10–12 minutes. The edges should be set and lightly golden, but the centres may still appear slightly soft.
  10. Let cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.