Preheat your oven to 375F

Place a sheet of parchment paper on a cookie sheet

In a medium bowl, sift the all purpose flour, and add in the baking soda and salt* (Why use salt?)

In a large bowl, and using a small hand mixer, mix the sugar and butter together until creamy

Mix in the egg, peanut butter and vanilla

Gradually add the flour mixture (dry mixture) to the wet ingredients

You will end up with a slightly stiff peanut butter cookie dough batter

Using a small cookie scoop drop the cookie dough onto the parchment paper, making sure to space them apart

Using a fork, press the fork tines into the cookie dough once, and then change direction and press the fork tines again, creating a cross hatch pattern.

Sprinkle the cookies with a small amount of white sugar before they go into the oven

Bake for 12 to 15 minutes until golden

TIP: Tear a sheet of parchment paper to get the next batch of cookies ready to bake - and use a second cookie sheet if you have one or be ready to switch over once your first batch comes out of the oven.

Hmmm. They smell so good don’t they?

Let the cookies cool, and of course after sampling one or two :) you can store them in an airtight container.  We use large ziplock bags and keep them in the fridge.

You can also freeze your cookies for up to 3 months.