Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, mix together the creamy and crunchy peanut butter with both sugars until smooth.
- Add the egg and vanilla extract, blending until fully incorporated.
- Gently mix in the baking soda and a pinch of salt until combined.
- Scoop tablespoons of dough and roll them into balls; place them on a parchment-lined baking sheet, leaving space between each ball.
- Flatten each ball slightly and create a crisscross pattern using a fork.
- Bake in the oven for about 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
These cookies can be enjoyed on their own or paired with a glass of milk. Store in an airtight container at room temperature for up to a week, or freeze for up to three months.