Creamy peanut butter is the star here, beaten together with butter and both sugars until the dough turns light and fluffy, then studded with vanilla for warmth. Rolling each ball in a coat of sugar before pressing that classic crosshatch pattern with a fork gives these cookies their signature crackly, sparkling top and thick, chewy bite. They bake up with golden edges and centers that stay soft and slightly underdone, firming up perfectly as they cool. It's a straightforward, one-bowl treat with big peanut butter flavor in every bite, and it's a solid pick for a gluten free cookie jar. Whether you're baking for an afternoon snack or stocking up for the week, these hold their texture beautifully and travel well too.
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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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