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Preheat your oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.

Add the creamy peanut butter, large egg, and vanilla extract to the creamed butter mixture. Beat until well combined and smooth.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.

Scoop the dough into 1-inch balls (about 1 1/2 tablespoons each). Place them about 2 inches apart on the prepared baking sheet. Using a fork, gently press down on each cookie ball to create a crosshatch pattern.

Bake for 9-12 minutes, or until the edges are lightly golden and the centers are just set. The cookies will still be soft when removed from the oven.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.


Preheat your oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.

Add the creamy peanut butter, large egg, and vanilla extract to the creamed butter mixture. Beat until well combined and smooth.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.

Scoop the dough into 1-inch balls (about 1 1/2 tablespoons each). Place them about 2 inches apart on the prepared baking sheet. Using a fork, gently press down on each cookie ball to create a crosshatch pattern.

Bake for 9-12 minutes, or until the edges are lightly golden and the centers are just set. The cookies will still be soft when removed from the oven.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
