Using an electric mixer, beat the butter for 1-2 minutes until light and creamy. Add both sugars and continue mixing until completely combined, about 2-3 minutes.
½ cup (115 g) unsalted butter, ½ cup (100 g) granulated sugar, ½ cup (100 g) dark brown sugar
Add the egg, and mix until incorporated. Scrape down the sides of the bowl as needed.
1 large egg
Add the peanut butter and vanilla, and beat until combined.
Use low speed, and incorporate the dry ingredients just until mixed and no flour streaks remain.
Cover, and refrigerate for at least 1-2 hours.
Preheat the oven to 350°F, and line two large baking sheets with parchment paper.
Pour ⅓ cup of granulated sugar into a small bowl. Roll about 1 tablespoon of cookie dough into a ball, then coat it in sugar.
Place the cookie dough onto the prepared baking sheet, and continue with the remaining dough placing them 2-inches apart. Use a fork to make a criss cross pattern in the dough by pressing down gently on top of each cookie dough ball.
Bake for 10-12 minutes or until the tops are lightly browned but still soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Scroll up and see the post for tips, FAQs, and storage recommendations.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cookies. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.