Creamy peanut butter and a mix of granulated and brown sugars beat up into a thick, fluffy dough that's rolled into balls, dunked in sugar for extra crunch, and pressed with the classic fork crosshatch before baking. The result is a cookie with crisp, golden edges and a soft, chewy center that tastes exactly like the peanut butter cookie you remember from childhood. A touch of vanilla rounds out the flavor, while baking soda and a pinch of salt keep the texture light instead of dense. These bake up fast, hold their shape beautifully, and are sturdy enough to pack into lunchboxes or cookie tins. It's a solid pick for an egg free dessert rotation, especially when you want something nostalgic and peanut-buttery without any fuss. Let them cool just until set for that perfect soft-firm bite.
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Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
In a large bowl, beat the dairy free butter, peanut butter, granulated sugar, and brown sugar together with a stand mixer or hand mixer on medium speed until light and fluffy, about 2–3 minutes.
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