Ingredients:
½ cup unsalted butter, softened
1 cup creamy peanut butter
1 cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking soda
¼ tsp salt
Instructions:
Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat.
Cream the butter and peanut butter: In a large mixing bowl, beat together the softened butter, peanut butter, granulated sugar, and brown sugar until smooth and fluffy (about 2-3 minutes).
Add the egg and vanilla: Beat in the egg and vanilla extract until well combined.
Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
Mix dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until combined. The dough will be thick and slightly sticky.
Shape the cookies: Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. Use a fork to gently press down on each cookie, making a criss-cross pattern. You can also press the dough down lightly to help the cookies spread evenly.
Bake: Bake for 8-10 minutes, or until the edges are golden brown, but the centers are still soft. Don’t overbake; they will firm up as they cool.
Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.