Peanut butter is the heart of these cookies, whipped with sugars until light and fluffy for that classic melt-in-your-mouth texture. A crosshatch fork pattern gives them the iconic bakery look, while rolling each dough ball in sugar before baking adds a delicate, crackly sweetness to the edges. Inside, the centers stay soft and slightly underbaked for the perfect chew, then firm up as they cool on the tray. Vanilla rounds out the peanut butter flavor without overpowering it, and a touch of baking soda gives these cookies just the right amount of lift. These come together in one bowl with minimal fuss, making them an easy treat to have on hand. They're a satisfying, crowd-pleasing option for a vegan cookie jar.
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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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