Ingredients:

  • 1/2 cup (115g) unsalted butter, room temperature
  • 3/4 cup (190g) creamy peanut butter
  • 1/2 cup (100g) granulated white sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 1/4 cups (160g) all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 2 tbsp granulated sugar (for coating)

Instructions:

  1. In a large mixing bowl, combine the room-temperature butter and peanut butter. Beat on medium speed using an electric mixer until the mixture is a uniform, pale tan color.
  2. Add 1/2 cup granulated sugar and the brown sugar to the butter mixture. Continue beating for 2–3 minutes until the texture is fluffy and well-aerated.
  3. Add the egg and vanilla extract. Beat until just combined, ensuring you scrape down the sides of the bowl with a silicone spatula to maintain a stable emulsion.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated.
  5. Cover the dough and chill in the refrigerator for 30 minutes to solidify the fats and control spread.
  6. Preheat oven to 375°F (190°C). Roll dough into 1-inch balls, roll each ball in the remaining 2 tbsp of granulated sugar, and place on parchment-lined baking sheets.
  7. Use a dinner fork to press a crosshatch pattern into the top of each ball. Bake for 10 minutes or until edges are lightly golden. Cool on a wire rack.