Choosing the right ingredients is a small ritual for me, especially when baking cookies. I always opt for natural peanut butter with minimal additives—just peanuts and a little salt—because it gives the richest flavour without any artificial notes. Using room temperature butter and fresh baking soda also makes a noticeable difference in texture. Growing up, my grandma would always remind me that quality ingredients are the foundation of any good dish, and I carry that lesson with me every time I bake.

• 1 cup natural creamy peanut butter
• 1/2 cup unsalted butter, softened
• 3/4 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

If you want a twist, feel free to swap out half the all-purpose flour for whole wheat flour for a nuttier flavour and a bit more fibre. For a nut-free version, sunflower seed butter can work, though texture will vary slightly.