1/4 cup (50g) granulated sugar, plus 1/2 cup (100g) for rolling
1 large egg, at room temperature
3/4 cup (about 185g) creamy peanut butter (see note)
1 teaspoonpure vanilla extract
Instructions
Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
Beat butter & sugars. Add the egg and beat until combined. Add the peanut butter and vanilla extract and beat until combined.
Add the dry ingredients to the wet ingredients and beat. The dough will be very creamy and soft. Chill.
Preheat oven to 350°F. Line large baking sheets with parchment paper.
Roll & coat the dough: Place remaining 1/2 cup of sugar into a bowl. Roll chilled cookie dough into balls, about 1 Tablespoon of dough each. Roll each ball in the sugar and arrange on baking sheets about 2 inches apart. Use a fork to make a criss-cross indent on top of each.
Bake for 11–12 minutes or until the edges appear set and are very lightly browned. The centers will still look very soft.
Allow cookies to cool on the baking sheet for 5 minutes. After 5 minutes, transfer to a wire rack to cool completely.
Cookies stay fresh covered at room temperature for up to 1 week.