Creamy peanut butter and rich butter get beaten together with brown sugar until fluffy, then blended smooth with a splash of vanilla for that classic bakery-style dough. A quick whisk of flour, baking soda, and baking powder gives the cookies their structure, while a chilled rest makes the dough easy to roll into neat balls. Each one gets coated in granulated sugar and pressed with the traditional fork crosshatch before baking into a golden, slightly craggy edge with a soft, chewy center. The result is that unmistakable salty-sweet peanut butter flavor in every bite, with edges just crisp enough to contrast the tender middle. This one's a genuinely satisfying pick for an egg free cookie jar, no flavor or texture sacrificed. Pull them warm off the tray and you'll see why this version earns a permanent spot in the regular baking rotation.
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In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with a stand mixer or hand mixer on medium speed until light and fluffy, about 2ā3 minutes.
Add the peanut butter, egg, and vanilla extract to the butter mixture and beat on medium speed until fully combined and smooth, about 1 minute.
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