¼teaspoonsaltuse less if your peanut butter is very salty or you are sodium sensitive
1teaspoonbaking soda
½cupwhite sugar
½cupbrown sugarpacked
½cupunsalted butterroom temperature
1large egg
1teaspoonvanilla extract
¾cupcreamy peanut butter
Instructions
Begin by preheating your oven to 350 degrees.
Next, add your dry ingredients (white sugar, brown sugar, baking soda, salt, and flour) to a large mixing bowl. Stir well with a large spoon.
Add in your wet ingredients (peanut butter, vanilla, egg, and butter) and mix well with a hand mixer until everything is well combined.
Measure the dough out (about 2 ½ tablespoons) and form balls. Press them down a little (they will hold the ball shape if not flattened a little). Do not press them all the way down to the pan or they will be too flat.
Bake for 9 to 11 minutes then let them rest on the baking sheet for 15 minutes before transferring. Do not over bake.
Notes
Use less salt if you find your brand of peanut butter is more salty.
Be sure to press the cookie dough balls down a little (but not all the way flat). These cookies hold their shape while baking.
The cookies may seem undone but they will finish cooking while resting on the baking sheet. Do not over bake.
Nutritional information is an estimate only.