Thick and Chewy Peanut Butter Cookies

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. In a medium bowl, whisk together 1 cup flour, ½ tsp baking soda, and ¼ tsp salt. Set aside.

In a large mixing bowl using a hand or stand mixer, beat 1 cup peanut butter, ½ cup softened butter, ½ cup granulated sugar, and ½ cup packed brown sugar for 2–3 minutes until light and fluffy.

Beat in 1 large egg and 1 tsp pure vanilla extract until fully incorporated and smooth.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. Gently fold in mini chocolate chips if using.

Roll dough into balls (optionally roll in coarse sugar). Arrange on the prepared baking sheet and lightly press down with a fork in a crisscross pattern. Bake for 10–12 minutes until the edges are golden and set. Cool on the sheet for 5 minutes before transferring to a wire rack.