INGREDIENTS
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together peanut butter, butter, granulated sugar, and brown sugar in a large bowl until smooth and fluffy.
- Add the egg and vanilla extract, and mix until fully combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Roll the dough into 1-inch balls and place them on the baking sheet about 2 inches apart.
- Flatten each ball with a fork, making a criss-cross pattern.
- Bake for 10–12 minutes, or until the edges are lightly golden. Do not overbake.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Let me know if you’d like a no-bake or gluten-free version too!