These cookies are a delightful twist on the classic peanut butter cookie, offering a rich flavor and a soft, chewy texture.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking from the start.
In a mixing bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until smooth.
Use room-temperature butter for easier mixing.
Add the egg and vanilla extract to the creamed mixture and mix until fully incorporated.
Crack the egg into a separate bowl first to avoid shell pieces.
Sift together the flour, baking soda, and salt in a separate bowl.
Sifting helps to evenly distribute the baking soda and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Shape the dough into 1-inch balls and roll each ball in granulated sugar.
Chill the dough for 15 minutes if it's too sticky to handle.
Place the balls 2 inches apart on an ungreased baking sheet.
Spacing prevents the cookies from merging during baking.
Press each ball with a fork to create a crisscross pattern.
Dip the fork in sugar to prevent sticking.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Rotate the baking sheet halfway through for even baking.
Allow the cookies to cool slightly on the baking sheet before transferring them to a cooling rack.
Cooling on the sheet helps the cookies set and prevents breaking.
