Step 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup and perfect browning.

Step 2
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or sturdy spatula. Beat until light and fluffy—about 2 minutes.

Step 3
Add the peanut butter, egg, and vanilla extract to the bowl. Mix until everything is smooth, creamy, and fully incorporated. You want the batter to look silky and cohesive.

Step 4
In a separate small bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 5
Gradually add the dry ingredients to the wet mixture, stirring until just combined. The dough should be thick but scoopable. Don’t overmix or the cookies may turn out tough.

Step 6
Scoop the dough into 1 to 1 1/2-inch balls (about 1 tablespoon each). If you like, roll the balls in granulated sugar for a sweet, crisp exterior.

Step 7
Place the dough balls 2 inches apart on your prepared baking sheet. Use a fork to gently press down in a criss-cross pattern on each ball—this helps flatten them slightly and gives that signature peanut butter cookie look.

Step 8
Bake for 10 to 12 minutes, depending on your desired texture. For soft cookies, aim closer to 10 minutes. For a crispier edge, go for 12. They’ll look slightly underdone in the center—that’s perfect.

Step 9
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They’ll firm up as they cool.

Step 10
Pour yourself a glass of milk (or a hot cup of tea) and dig in. These cookies are just as good the next day—if they last that long.