📖 Instructions

1. Before you do anything else, grab all your ingredients and let them come to room temperature. This is super important, especially for your butter and egg, as it helps everything combine smoothly and evenly. Also, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats. This isn't just for easy cleanup; it helps prevent sticking and promotes even baking.
2. In a large mixing bowl, either with an electric hand mixer or a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar. Beat on medium speed for about 2-3 minutes, until the mixture is light, fluffy, and noticeably pale in color. Don't rush this step! Proper creaming incorporates air, which contributes to the cookies' final texture and slight lift.
3. Next, add the creamy peanut butter to the butter-sugar mixture. Beat on medium-low speed until it's well combined and smooth. Then, crack in your large egg and pour in the vanilla extract. Continue to beat until everything is fully incorporated, scraping down the sides of the bowl with a rubber spatula as needed. The mixture should look cohesive and creamy.
4. In a separate, medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Make sure there are no visible lumps of baking soda or salt. This ensures these dry ingredients are evenly distributed throughout your cookie dough, which is vital for proper leavening and flavor balance.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing develops too much gluten in the flour, which can lead to tough, dense cookies. Stop mixing as soon as you see no more streaks of dry flour.
6. Scoop the cookie dough using a 1.5 to 2-tablespoon cookie scoop (or just roll by hand). Roll each portion into a smooth ball. Place the cookie dough balls about 2 inches apart on your prepared baking sheets. Don't crowd the pan, as they will spread.
7. Now for the iconic peanut butter cookie look! Take a fork and gently press it down on top of each cookie dough ball, creating a crisscross pattern. Press gently but firmly enough to slightly flatten the dough ball. This isn't just for aesthetics; it helps the cookies bake more evenly and contributes to those lovely crackly edges.
8. Bake one sheet at a time in your preheated oven for 9-12 minutes. Baking time can vary depending on your oven, so keep an eye on them. The cookies are done when the edges are set and a light golden brown, but the centers still look a little soft and slightly undercooked. They'll continue to set as they cool, so resist the urge to overbake!
9. Once baked, immediately remove the baking sheet from the oven. Let the cookies cool on the baking sheet for about 5 minutes. This cooling period on the hot sheet allows them to firm up without breaking. After 5 minutes, carefully transfer the warm cookies to a wire cooling rack to cool completely. Enjoy the irresistible smell filling your kitchen, and try not to eat them all at once! They’re pretty hard to resist, I know.