1-First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. In a medium bowl, whisk together the flour, salt, and baking soda to blend the dry ingredients evenly.

2-Next, in a larger bowl, beat the butter and peanut butter until they’re smooth and creamy this creates a solid base for your dough. Add the brown and granulated sugars; beat until the mixture turns fluffy, which helps with that chewy texture you’re aiming for.

3-Then, mix in the egg and vanilla extract until just combined, keeping things light to avoid tough cookies. Gradually add the dry-ingredient mixture, stirring only until incorporated over-mixing can make your cookies less tender, so stop as soon as everything comes together.

4-Scoop the dough into 1½-tablespoon portions, about the size of a walnut, and place them on the prepared sheets, spacing them a few inches apart. Bake one sheet at a time for 8 13 minutes, or until the edges are set and the centers still look soft.

5-Finally, let the cookies cool on the sheet for 10 minutes before transferring to a wire rack. This step locks in that chewy goodness, giving you cookies that are ready to enjoy. If you want to try a variation, consider adding chocolate chips for extra flavor for more dessert ideas, check out our chocolate chip cookie dough ice cream recipe on Juicy Cooking.