188gramsbleached all-purpose flourNote: use 125 grams (1 cup) flour for softer cookies that spread more OR use 188 grams (1 ½ cups) flour for chewy thicker cookies
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, peanut butter, and the sugars for several minutes, starting on low and slowly increasing the speed to medium. Scrape down the sides of the bowl with a spatula.
Add the egg, and beat until it is incorporated, then the vanilla, scraping down the sides of the bowl as needed.
In a separate bowl, combine the baking soda and salt. For chewy/softer/thin cookies, add 125 grams of flour. For thicker chewy cookies, add 188 grams of flour. Whisk the dry ingredients together then add them to the mixer bowl. Beat until combined.
Scoop the cookie dough with a cookie scoop onto parchment-lined cookie sheets, press with a lightly-floured fork to make a criss-cross pattern, and then bake for 10–12 minutes for chewy cookies or for 13–15 minutes for crispier cookies.
Let cool several minutes before transferring to a wire rack to cool completely.
Notes
For the peanut butter:
I like Maranatha brand all-natural unsweetened peanut butter, which you can purchase on Amazon.
I have also used Kraft Natural peanut butter and it works great too (it's made from peanuts only and has nothing else added)
To scoop cookies, I use a 1.5 tablespoon cookie scoop Amazon