Preheat your oven to 350°F (175°C). Get it nice and hot so your cookies bake evenly. Easy peasy!

Mix the peanut butter and sugar: Grab a big bowl and toss in 1 cup of peanut butter and 1 cup of brown sugar. Stir them together with a spoon until they’re all mixed up. It’s a little workout, but you’ve got this!

Add the wet stuff: Pour in 1 tsp of vanilla extract and 2 tbsp of plant-based milk. Mix it all up until it’s smooth and creamy. Smells good already, right?

Get the dry stuff ready: In another bowl, stir together 1/4 cup of flour, 1 tsp of baking powder, and a pinch of salt. This makes sure everything spreads out evenly in the dough.

Mix it all together: Slowly add the dry stuff to the peanut butter mix. Stir until you’ve got a soft dough. Don’t mix too much—just enough so there’s no flour left showing. If it’s too dry, splash in a tiny bit more milk.

Shape the cookies: Scoop out tablespoon-sized chunks of dough. Roll them into balls with your hands. Sticky dough? Pop it in the fridge for 10 minutes or dust your hands with flour.

Set up the baking sheet: Line a baking sheet with parchment paper so nothing sticks. No parchment? Lightly grease it with some oil. Place the dough balls on the sheet, about 2 inches apart—they’ll spread a little!

Make the crisscross: Grab a fork and press down on each ball, first one way, then the other, to make a cool crisscross pattern. It’s classic and helps them bake just right.

Bake ‘em: Slide the baking sheet into the oven and bake for 10-12 minutes. Look for golden edges—the middles might still look soft, and that’s perfect. They’ll firm up as they cool.

Cool the cookies: Take them out and let them sit on the baking sheet for 5 minutes. Then move them to a wire rack to cool all the way. Try not to eat them all hot from the oven—I dare you!