Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a mixing bowl, combine the creamy peanut butter, sugar, and egg. Use a spatula to stir until the mixture is smooth, creamy, and slightly thickened, about 2 minutes. You’ll notice the mixture becomes lighter and more homogeneous.
Stir in the vanilla extract and baking soda, mixing until evenly incorporated. The dough should be thick and sticky but scoopable.
Using a tablespoon or cookie scoop, portion out the dough and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart for room to spread.
Gently press each dough ball with a fork, making a crisscross pattern. This flattens the cookies slightly and helps them bake evenly, releasing a nutty aroma as you work.
Bake in the preheated oven for about 10-12 minutes, until the edges turn golden brown and the centers still look slightly soft. You’ll hear a gentle sizzle as they bake.
Remove the baking sheet from the oven and let the cookies rest for 5 minutes on the sheet. This helps them set and prevents breaking.
Carefully transfer the cookies to a cooling rack and let them cool completely for about 15 minutes. They should be chewy with a slight crisp on the edges, releasing a warm peanut aroma.
Enjoy the cookies slightly warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer freshness.
