Makes ~ 24 cookies

Ingredients

• 1 1/4 cup (156g) flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (113g) unsalted butter
• 1/2 cup (100g) brown sugar
• 1/4 cup (50g) white sugar
• 1 large egg, room temperature
• 3/4 cup (185g) creamy peanut butter
• 1 tsp vanilla extract
• (optional) 3/4 cup (110g) finely chopped salted peanuts for coating

Variant: Chocolate Blossom

• Chocolate kisses
• (optional) 1/2 cup (100g) white sugar for coating

Variant: Jam thumbprint

• Any flavour of jam

Instructions

1. Combine flour, baking soda, and salt in a small bowl. Set aside.
2. Cream butter and sugars
3. Beat in egg
4. Beat in peanut butter and vanilla extract
5. Slowly combine flour mixture and wet ingredients
6. Cover and chill for at least 1 hour (up to 3 days)
7. Gently roll into balls (~1 tbsp)
8. (Optional) roll in any desired coatings
9. Bake at 350F for 11-13 minutes

Variant: Chocolate Blossom

1. After removing from oven, gently press a chocolate kiss into each cookie
2. After baking, transfer cookies onto a plate and into a freezer for 10 minutes to rapidly set the chocolate

Variant: Jam thumbprints

1. After rolling into balls and (optionally) coating, press a small indentation into the cookies
2. Transfer the unbaked cookies to the fridge, covered, and chill for another hour (up to 2 days)
3. Prior to baking, spoon 1/2 tsp of jam into the indentation of each cookie