Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup light brown sugar, packed
  • ½ cup granulated sugar
  • 1 cup creamy peanut butter
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp fine sea salt

Instructions:

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
  3. In a stand mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy (3–4 minutes). Scrape down the sides of the bowl often.
  4. Mix in the creamy peanut butter until fully incorporated and the mixture is uniform.
  5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  6. Reduce the mixer speed to low. Gradually add the flour mixture, mixing only until just combined. Do not overmix; stop immediately when you no longer see streaks of flour.
  7. Chill the Dough: Cover the dough bowl with cling film and refrigerate for a minimum of 30 minutes. This prevents spreading and concentrates the flavor.
  8. Use a 1.5-tablespoon scoop to portion the chilled dough. Roll the portions into smooth balls. Place them 2 inches (5 cm) apart on the prepared baking sheets.
  9. The Crisscross: Using the back of a dinner fork, gently press a crisscross pattern onto the top of each cookie dough ball. The pattern should flatten the dough to about ½ inch (1 cm) thick.
  10. Bake one sheet at a time in the preheated oven for 10–12 minutes. The cookies are done when the edges are lightly golden brown but the centers still look slightly soft and puffy.
  11. Cooling: Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.