1 1/4cups160g all-purpose flour (gluten-free if necessary)
1/2cup115g butter, softened to room temperature
1/2cup103g brown sugar
1/4cup50g granulated sugar
3/4cup185g creamy peanut butter
Combine the flour and baking soda and set aside.
Cream the butter, brown and white sugar together on medium speed until combined.
On low speed, beat in the peanut butter, egg and vanilla. Turn the mixer to high and beat until light in colour and smooth.
Turn the mixer to low and slowly pour in the dry ingredients. Mix until combined and a dough is formed.
Cover tightly and chill the cookie dough for at least 1 hour and up to 3 days. Chilling is mandatory or else the cookies will spread.
Remove the cookie dough from the refrigerator. Preheat oven to 180C and line baking sheets with parchment paper or baking mats.
Roll the cookie dough into balls, about 1.5 tbs or 30g each.
Bake cookies for 8-9 minutes or until very lightly browned on the sides. The cookies will appear very soft and undone but they will continue cooking on the tray.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Cookies stay fresh stored covered at room temperature for up to 7 days. Cookies freeze well, up to 3 months. Cookie dough balls freeze well, up to 2 months. Bake for 1 extra minute without thawing prior.
Sally's peanut butter cookies http://cookathome.info/sallys-peanut-butter-cookies/