1-First Step: Mise en place Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Measure all ingredients precisely, especially the flour by weight (180g) for consistent results. Bring the egg and butter to room temperature so they incorporate smoothly.

2-Second Step: Dry ingredients Sift the 1 1/2 cup all-purpose flour (180g) and 3/4 teaspoon baking powder (3g) together into a bowl, then whisk to combine. Sifting removes lumps and ensures even distribution of the leavening agent. Set this mixture aside.

3-Third Step: Creaming Using a stand mixer fitted with the paddle attachment, cream 1/2 cup unsalted butter (113g), 1/2 cup granulated sugar (100g), and 1/2 cup brown sugar (100g) together on medium speed until the mixture is light and fluffy. This takes about 2 to 3 minutes. The creaming process traps air and gives the cookies a tender crumb.

4-Fourth Step: Add peanut butter and egg Add 1 cup peanut butter (250g), preferably smooth salted, to the creamed butter and sugars. Mix until fully incorporated and uniform in color. Then add 1 large egg (room temperature) and 1 teaspoon vanilla extract (5mL). Scrape down the bowl and mix again so no streaks remain. If your peanut butter is natural, stir it well before measuring so the oil is blended in.

5-Fifth Step: Combine dry and wet Add the flour and baking powder mixture to the wet ingredients. Beat on low speed just until the dough comes together and no large streaks of flour remain. Over-mixing can make cookies cakey, so stop as soon as the dough is homogeneous.

6-Sixth Step: Shaping and fork marks Roll cookie dough into one-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. For perfect fork marks, use a fork with long tines or two wooden skewers pressed side by side for cleaner lines. Dip the fork tines in granulated sugar if they stick. Flatten each ball with a fork in a criss-cross pattern. If your peanut butter is unsalted, sprinkle 1/4 to 1/2 teaspoon sea salt on top of some cookies for contrast.

7-Seventh Step: Baking Bake the cookies at 350 degrees Fahrenheit for about 8 to 10 minutes. Watch the edges: remove the pan when the edges just start to change color. The centers will look soft but will set as they cool. Baking at this moderate temperature gives tender centers with lightly crisp edges.

8-Final Step: Cooling and serving Allow the cookies to cool completely on the baking sheet. This resting time helps them firm up and finish cooking with residual heat. Store cooled cookies in an airtight container for up to one week, or freeze baked cookies for longer storage. Yield: approximately 18 cookies.