Ingredients
- 1 cup creamy peanut butter: Natural or classic, unsalted or lightly salted
- 1 cup granulated sugar: White sugar yields a crisp surface and sweet balance
- 1 large egg: At room temperature for even binding
- 1 teaspoon pure vanilla extract: Enhances overall flavor (optional but recommended)
- ½ teaspoon baking soda: Provides gentle lift and keeps cookies from spreading too flat
- ¼ teaspoon fine salt: Skip if your peanut butter is already salted
- Optional Mix-Ins:
- ½ cup semi-sweet chocolate chips or chunks
- ¼ cup chopped roasted peanuts for extra crunch
- A sprinkle of flaky sea salt on top, post-bake
Instructions
- Preheat & Prepare
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking and ensure even browning. - Mix the Dough
In the large bowl, combine the peanut butter and granulated sugar. Stir vigorously until the mixture becomes smooth and slightly glossy. Add the egg, vanilla extract (if using), baking soda and salt. Mix just until everything comes together into a cohesive dough—avoid overmixing to keep cookies tender. - Portion the Dough
Using a tablespoon or a small cookie scoop, portion out roughly 1½-tablespoon mounds of dough and roll each into a ball between your palms. Arrange the dough balls on the prepared baking sheets, leaving about 2 inches of space between them to allow for spreading. - Create the Crisscross Pattern
Dip the tines of a fork in granulated sugar (this prevents sticking) and lightly press down on each dough ball, first in one direction, then rotating 90° and pressing again. The cookies should measure about ¾-inch thick after pressing. - Bake
Place a baking sheet in the center of the preheated oven. Bake for 10–12 minutes, or until the edges are lightly golden and the centers appear set but still soft. For batches, rotate the sheets halfway through — top to bottom and front to back — for even coloration. - Cool & Set
Remove the baking sheet from the oven and allow the cookies to rest undisturbed for 5 minutes. This “carryover baking” lets the centers finish cooking without overbrowning. Then, transfer the cookies to a wire rack to cool completely.