Preheat and prep: Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Mix the wet ingredients: In a medium bowl, combine peanut butter, sugar, egg, and vanilla. Stir until smooth and glossy.

Add the dry: Sprinkle in baking soda and salt. Stir just until evenly combined. Fold in any mix-ins.

Scoop: Use a tablespoon or small cookie scoop to portion the dough into 1–1.5-inch balls. Place them 2 inches apart on the sheet.

Crisscross: Gently press each ball with a fork in two directions to create a crisscross pattern. Don’t flatten too thin—aim for about 1/2-inch thick.

Bake: Bake 8–10 minutes, until the edges look set and the tops look slightly puffed. They’ll firm up as they cool.

Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a rack to cool completely.