These cookies get their signature richness from creamy peanut butter, creamed with butter and both sugars until light and fluffy for a soft, chewy bite. A quick beat with eggs and vanilla brings everything together before the classic crosshatch pattern goes on top with a fork, giving every cookie that bakery-style look. Rolling each dough ball in sugar before baking adds a delicate crackly sweetness to the edges, while the centers stay soft and slightly underbaked right out of the oven. They bake up golden at the edges in just over ten minutes, then firm up perfectly as they cool on the rack. This is a genuinely solid pick for a gluten free cookie jar, delivering all that classic peanut butter flavor and chew without any fuss.
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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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