Ingredients:

  • 1/2 cup Unsalted Butter, softened (115 g)
  • 1 cup Smooth Peanut Butter (Standard, creamy style) (250 g)
  • 1/2 cup Light Brown Sugar, packed (100 g)
  • 1/2 cup Granulated Sugar (100 g)
  • 1 tsp Vanilla Extract
  • 2 Tbsp Milk (Whole or Semi-Skimmed) (30 ml)
  • 1 3/4 cups All-Purpose (Plain) Flour (210 g)
  • 1 tsp Baking Soda
  • 1/2 tsp Fine Sea Salt
  • 2 Tbsp Granulated Sugar (optional, for rolling)

Instructions:

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In the bowl of your stand mixer, cream together the softened butter, brown sugar, and granulated sugar on medium speed until the mixture is light, fluffy, and noticeably paler (2-3 minutes). Scrape down the sides.
  4. Beat in the peanut butter until fully incorporated. Add the vanilla extract and milk, beating just until combined.
  5. Reduce the mixer speed to low. Gradually add the dry ingredient mix to the wet mixture, mixing only until just combined. Stop immediately once no streaks of flour remain. Do not overmix.
  6. Cover the dough bowl with cling film and refrigerate for 30 minutes. This chilling is crucial for preventing excessive spreading in this eggless recipe.
  7. Scoop the chilled dough using a 2-Tbsp scoop. Roll each portion into a smooth ball. Optionally, roll the balls in the extra 2 Tbsp of granulated sugar for a sparkly exterior.
  8. Place the dough balls onto the prepared baking sheets, spaced about 2 inches apart. Using a fork, gently press down on each ball to create the traditional peanut butter cookie criss-cross pattern.
  9. Bake one sheet at a time for 10–12 minutes. The edges should be set and lightly golden, but the centre should still look soft.
  10. Remove from the oven. Allow the cookies to cool and set on the baking sheet for a full 5 minutes before attempting to move them. Transfer to a wire rack to cool completely.