Thick swirls of creamy peanut butter meet a rich, buttery dough that bakes into that unmistakable crosshatch-topped cookie everyone recognizes. Rolling each ball in sugar before baking gives the edges a subtle crackle and sparkle, while the centers stay soft and just barely set for that perfect chewy bite. A short chill firms up the dough so it's easy to shape and holds its texture beautifully in the oven. These bake up golden around the edges with that classic matte, tender middle you want from a great peanut butter cookie. It's a solid choice for a gluten free cookie jar, delivering all the nostalgic flavor and texture without missing a beat.
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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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