1 1/2 Cups of All-Purpose Flour
1 Teaspoon Baking Soda
1/4 Teaspoon Kosher Salt
1/2 Cup Unsalted Butter, Softened
1/2 Cup Granulated Sugar, Plus More For Sprinkling
1/3 Cup Packed Light Brown Sugar
1/2 Teaspoon Vanilla Extract
1 Large Egg
1/2 Cup Plus 2 Tablespoons Creamy/Chunky Peanut Butter
Step 1: Preparation
1. Line two baking sheets with parchment paper.
2. Preheat the oven to 350 degrees F.
Step 2: Dry Ingredients
Sift together the flour, baking soda, and salt into a bowl. Set aside.
Step 3: Wet Ingredients
In the bowl of a stand mixer fitted with the paddle attachment, on high speed, beat together the butter, granulated and brown sugars, and vanilla until light and fluffy. Add the egg and beat until incorporated. Scrape down the sides of the bowl with a rubber spatula. Add the peanut butter and mix until smooth.
Step 4: Combining Wet and Dry
Add the dry ingredients and mix until just combined. Remove the bowl from the mixer, scrape down the sides of the bowl, and mis again a few times by hand.
Step 5: Baking Cookies
Roll 1-teaspoon portions of dough into 3/4-inch balls. Place them 2 inches apart on the prepared baking sheets. Flatten slightly and imprint the traditional cross-hatch marks using the back of a fork or a meat mallet. Sprinkle with granulated sugar. Bake until lightly browned, about 10 minutes. Remove the cookies to a wire rack to cool.