Peanut Butter Cookies

Steps

1. Preheat oven to 350°F. Line two large baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter, peanut butter, brown sugar, and ¼ cup granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl, add the egg and vanilla, and beat until combined.
4. Add the dry ingredients to the peanut butter mixture and mix on low speed just until no streaks of flour remain. Do not overmix. Cover the bowl and refrigerate the dough for 15 minutes so it is easier to handle.
5. Place the remaining ¼ cup sugar in a small shallow bowl. Scoop the dough by rounded tablespoons and roll into 1¼-inch balls. Roll each ball in the sugar to coat lightly, then place 2 inches apart on the prepared baking sheets.
6. Dip the tines of a fork in the sugar bowl, then press each dough ball twice, creating a crosshatch pattern that flattens the cookies to about ½-inch thickness. Dip the fork in sugar again between cookies to keep it from sticking.
7. Bake one sheet at a time until the edges are just set and the centers look slightly soft and matte, 9 to 11 minutes. Do not overbake — the cookies continue to set as they cool.
8. Let cookies cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.