Ingredients

• 1 cup (226 g) unsalted butter, softened

• ½ cup (100 g) granulated sugar

• 1 cup (200 g) light brown sugar, packed

• 1 cup (≈250 g) creamy peanut butter (not natural/separated)

• 2 large eggs, room temperature

• 2 teaspoons vanilla extract

• 2½ cups (≈312 g) all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt
  
  

Instructions

1. Preheat your oven to 350 °F (175 °C). Line two baking sheets with parchment paper or silicone mats.

2. In a large mixing bowl, cream together the softened butter, granulated sugar and light brown sugar until light and fluffy (about 2-3 minutes).

3. Add peanut butter and mix until well incorporated.

4. Add the eggs one at a time, beating well after each. Then mix in the vanilla extract.

5. In a separate bowl, whisk together the flour, baking soda and salt.

6. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined (avoid over-mixing).

7. Using a cookie scoop or tablespoon, drop rounded portions of dough (~1.5 tablespoons each) onto the prepared baking sheets, spacing about 2 inches apart.

8. Use a fork to flatten each dough ball into a criss-cross pattern.

9. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centres still look slightly soft.

10. Remove from oven and allow the cookies to rest on the baking sheet for about 3-5 minutes (this helps set the centre), then transfer to a wire rack to cool completely.
    
    

Chefify Tips

• Use good quality creamy peanut butter; avoid natural peanut butter that separates, as it may affect texture.

• Don’t over-bake — the centres should look slightly underdone when you remove them; they’ll set as they cool.

• Flattening with the fork and making the criss-cross pattern helps even baking and gives the classic look.

• Store fully cooled cookies in an airtight container at room temperature to keep them soft and chewy.

• For extra flavour twist, you can sprinkle flaky sea salt on top right after baking, or add chopped roasted peanuts for texture.