Ingredients

• 1/2 cup (60g) all-purpose flour measured by weight or using the spoon and sweep method
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup (85g) peanut butter (not natural peanut butter)
• 3 tablespoons (1.5oz) unsalted butter softened
• 3 tablespoons (37g) brown sugar
• 2 tablespoons (25g) granulated sugar
• 1 large egg yolk
• 1/2 teaspoon vanilla extract

Instructions

1. Pre-heat your oven to 350°F and line a baking sheet with parchment paper or silicone baking mat.
2. In a small bowl, whisk together flour, baking soda, and salt.
3. In a medium bowl, combine peanut butter, softened butter, brown sugar, granulated sugar, egg yolk, and vanilla. Whisk together until smooth.
4. Stir in flour mixture until just combined. Scoop rounded spoonfuls of the dough and roll into 6 balls. Place dough onto prepared cookie sheet and use a fork to firmly press a crosshatch pattern onto the tops of the cookies.
5. Bake for 8 to 11 minutes, until the edges of the cookies look set, but the cookies are still pale (for a crispier cookie, bake for 10 to 12 minutes until the cookies begin to darken). Cool on the baking sheet for at least 10 minutes before moving (cookies will be quite soft until they cool).