Preparation Steps

• Combine the flour, baking soda, baking powder and salt in a medium-sized bowl and set aside.
• Cream the butter, peanut butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, about 2-3 minutes. You should be able to see the change in color happen and know it’s ready.
• Add the egg and vanilla extract and mix until well combined.
• Add the dry ingredients and mix until the dough is just well combined. Do not over-mix.
• Wrap and refrigerate the cookie dough for at least one hour. The cookies turn out even better (thicker and more chewy – and for longer) if you refrigerate it overnight.
• After refrigerating the dough, preheat the oven to 350°F and prepare a cookie sheet with parchment paper or a silicone baking mat.
• Let the cookie dough soften enough to work with it, then form balls of 1.5 tablespoons (27g) of cookie dough. Use a long pronged fork to press down and flatten the cookies, then turn the fork 90 degrees and press down once more to create the criss-cross pattern.
• Bake cookies for 7-10 minutes, or until cookies just start to look cooked in the center and the edges are just barely starting to brown.
• Let cool for 3-5 minutes, then move to a cooling rack to cool completely.