A delightful twist on the classic peanut butter cookie, offering a soft texture and rich flavor.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, combine the light brown sugar, white sugar, creamy peanut butter, and unsalted butter. Mix until smooth and creamy.
Ensure the butter is at room temperature for easier mixing.
Add the large egg and pure vanilla extract to the mixture. Beat until well incorporated.
Crack the egg into a separate bowl first to avoid shell pieces.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this to the wet mixture, mixing until just combined.
Do not overmix to keep the cookies tender.
Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the white sugar topping.
Rolling in sugar adds a delightful crunch to the cookie exterior.
Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Spacing ensures even baking and prevents cookies from merging.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Avoid overbaking to keep the centers soft and chewy.
Serve the cookies warm or store them for later enjoyment. Share with friends and family for a delightful treat.
Warm cookies pair wonderfully with a glass of milk or coffee.
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