Ingredients

¾ cup all-purpose flour

½ teaspoon baking soda

½ teaspoon fine sea salt (or table salt)

¼ cup unsalted butter (melted and cooled)

¾ cup creamy peanut butter

¾ cup light or dark brown sugar (packed)

¼ cup granulated sugar

1 tablespoon vanilla extract or paste

1 egg (room temperature)

1 egg yolk (room temperature)

¼ cup granulated sugar (for rolling)

Flaky sea salt (for sprinkling)

Instructions

Step 1: In a large bowl, use a silicone spatula to mix melted butter, creamy peanut butter, granulated sugar, and brown sugar until combined.

Step 2: Add the egg, egg yolk, and vanilla to the mixture, stirring until smooth.

Step 3: In a separate bowl, combine the flour, baking soda, and fine sea salt. Gradually add the dry ingredients to the wet mixture, mixing until no dry spots remain.

Step 4: Cover the dough with plastic wrap and refrigerate for 30 minutes or up to 2 days to chill.

Step 5: Preheat the oven to 350°F (177°C) and line two baking trays with parchment paper. Pour ¼ cup granulated sugar onto a small plate or bowl.

Step 6: Use a cookie scoop to portion out 2-3 tablespoons of dough. Roll each portion into granulated sugar, then place on the prepared trays, spacing cookies about 3-4 inches apart.

Step 7: Bake one tray at a time for 9-11 minutes, until edges are lightly golden and middles are mostly set. Immediately sprinkle the cookies with flaky sea salt after removing from the oven.

Step 8: For a perfectly round cookie, optionally place a large circular cutter or mug on a warm cookie and gently rotate it in a circular motion.

Step 9: Allow cookies to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely. Enjoy!

Tips & Variations

For crispier cookies, bake a few minutes longer until edges are darker brown but watch carefully to avoid burning.

Substitute chunky peanut butter for an extra crunchy texture.

To make these gluten-free, swap all-purpose flour for a gluten-free flour blend.

Adding a handful of chocolate chips or chopped peanuts can add extra flavor and texture.

FAQs

Can I use natural peanut butter instead of creamy?

Yes, but natural peanut butter may affect the texture and spread of the cookies due to its higher oil content. Stir well before use and consider chilling dough longer if needed.

Why do the cookies need to be chilled before baking?

Chilling the dough helps solidify the fats, which reduces spreading during baking. It also allows the flavors to develop and results in a thicker, chewier cookie.