I’ve tried a few recipes of cookies with peanut butter and these were the best. I still have a few not tries recipes, so maybe in the future I’ll find something better, but now it’s the best.

1 cup plus 2 tablespoons all-purpose flour

1/2 teaspoon baking soda

2 1/2 tablespoons (35 g) unsalted butter, softened

1/4 cup (65 g) peanut butter

1/4 cup plus 2 tablespoons packed dark brown sugar

1 large egg

1/2 teaspoon vanilla extract

Preheat oven to 180 C. Line baking sheet with parchment paper. In a medium bowl combine the flour and baking soda. In another medium bowl cream the butter and peanut butter. Gradually beat in the brown sugar, add the egg and vanilla, beating until fluffy. Then gradually beat in the flour mixture just until blended. Drop the dough by tablespoons onto the baking sheets. With the back of a fork, lightly press each cookie to flatten in a checkerboard pattern. Bake until lightly browned on the bottom, 12-15 minutes. Cool completely on a rack. Store in an airtight container.

Source: Tracey’s Culinary Adventures