Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: Mix the Wet Ingredients

• In a large bowl, beat together the peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).  Add the egg and vanilla excerpt and blend until well combined.

Step 3: Combine Dry Ingredients

• In a separate coliseum, whisk together the flour, incinerating greasepaint, incinerating soda pop, and swab. Gradually add this to the wet ingredients, mixing just until a dough forms. Be careful not to overmix.

Step 4: Scoop and Shape

• Using a cookie scoop or tablespoon, portion out the dough and roll each piece into a ball. Place them 2 elevation piecemeal on the set baking distance. Flatten each ball gently with a chopstick in a cross pattern.

Step 5: Bake

• Bake for 10-12 minutes, or until the edges are golden and the centers look set. The eyefuls will continue to firm up as they cool.

Step 6: Cool and Enjoy

• Let the eyefuls cool on the baking distance for 5 twinkles before transferring them to a line rack to cool fully. Enjoy warm or store in an airtight container for up to 5 days.