Preparation Steps

• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
• In a large bowl, cream together the softened butter and peanut butter until smooth.
  0.5 cup unsalted butter, softened
• Add the granulated sugar and brown sugar to the butter mixture and beat until well combined.
  0.5 cup unsalted butter, softened
• Beat in the egg and vanilla extract until combined.
  0.5 cup unsalted butter, softened
• In a separate medium bowl, whisk together the flour, baking soda, and salt.
  0.5 cup unsalted butter, softened
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  0.5 cup unsalted butter, softened
• Roll dough into 1-inch balls and place them on the prepared baking sheets.
• Using a fork, press a crisscross pattern onto the top of each cookie.
• Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.