1 stick of salted butter, room temperature
1/2 cup dark brown sugar
1/4 cup granulated sugar
3/4 cup creamy peanut butter
1 tsp. vanilla extract
1/2 tsp. baking soda
1 and 1/4 cups flour
In a large bowl with a handheld or stand mixer, cream butter and sugars together until light and fluffy. Mix in peanut butter, then the egg, and then the vanilla. Slowly mix in the dry ingredients. Do not over mix. Chill dough for at least 30 minutes.
Preheat oven to 350 F. Line baking sheets with parchment paper.
Using a small ice cream scoop, scoop 6 balls onto a cookie sheet. Using a lightly floured fork, make a criss-cross pattern across each cookie. Sprinkle a little bit of sugar on top of each cookie.
Put the dough bowl back in the fridge while one sheet is in the oven. Keep the dough chilled as long as possible before baking.
Bake for 8-10 minutes. They may be very soft when they first come out. They’ll firm up!
Original recipe, including details on how to make chocolate heart peanut butter cookies, can be found here.