Creamy peanut butter and softened butter get beaten together with two kinds of sugar until light and fluffy, giving these cookies their signature rich, nutty base. Once the dry ingredients fold in, the dough scoops into neat little balls, rolls in a coating of sugar for a sparkly crunch, and gets that classic fork-pressed crosshatch on top. Baking them just until the edges turn golden while the centers stay soft is the trick to that perfect chewy-on-the-inside, slightly crisp-on-the-outside texture. Vanilla rounds out the flavor beautifully, keeping every bite warm and homey. These are a great option to add to your egg free baking rotation, whether you're stocking the cookie jar or packing a lunchbox treat. Simple, classic, and endlessly snackable.
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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 softened butter, peanut butter, granulated sugar, and brown sugar together with a hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes.
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