3/4 cup (170 grams) margarine(unsalted butter at room temperature)
1 cup (190 grams) granulated sugar
3/4 cup (185 grams) peanut butter (smooth or crunchy)
1 large egg
1 teaspoon pure vanilla extract
2 cups (260 grams) all purpose flour
1/2 teaspoon baking soda
In a suitable bowl, mix the sugar and margarine/butter until lightly fluffy.
Add the peanut butter and mix to then add the egg and vanilla to combine.
Add the flour, and baking powder to the peanut mixture and fold to completely mix.
If the batter is too soft to form into balls, place in the refrigerator for about an hour or until firm.
Roll the batter into balls then transfer them to a baking sheet, placing about 2 inches (5 cm) apart.
Using a fork that has been dipped in white granulated sugar, make a crisscross pattern.
Bake the cookies for about 10 to 12 minutes, or until the cookies are lightly browned around the edges. Remove from oven and place on a wire rack to cool.