In a large mixing bowl, mix the flour, baking soda, and salt.
1 ⅓ cups flour, ½ teaspoon baking soda, ¼ teaspoon salt
Using a hand mixer, cream the butter, peanut butter, brown sugar, and granulated white sugar together for 1 to 2 minutes or until it’s light and fluffy.
½ cup butter, unsalted, ½ cup brown sugar, packed, ¾ cup creamy peanut butter, ½ cup sugar
Mix in the egg and vanilla extract until fully combined.
1 egg, 1 teaspoon vanilla extract
Gradually add the dry ingredients to the wet ingredients and mix until they are all combined. Do not overmix.
Scoop the cookie dough with a spoon or cookie scoop and shape it into approximately 1-inch balls. Place the cookie dough balls about 2 inches apart onto the prepared baking sheets.
Gently press each ball of dough down to about ⅜ inch thickness using the back of a fork. Press again in the opposite direction to make a criss-cross pattern.
Bake for 10 to 12 minutes until the cookies are browning at the edges. Let cool for about 5 to10 minutes then transfer them to a cooling rack.
Video
Notes
Use chunky peanut butter to add some crunch.
Add peanut butter chips for additional sweetness and peanut butter flavor. Or add chocolate chips!
If the cookies crack when pressing them down, simply mold them back into a round shape using clean hands.
The cookies will almost be ready when you start to smell the delicious smell of peanut butter. The bake time can vary depending on the type of oven you’re using.
You can freeze the dough. It is recommended that you freeze it in individual portions in an airtight container or ziptop bag and then thaw as many as you need and bake.
You can also freeze the cookies once they are baked. Thaw before eating.