These cookies are all about that classic peanut butter flavor — thick, chewy, and rolled in sugar for a delicate crackly crust before getting pressed with the signature fork crosshatch. Creamy peanut butter, brown sugar, and a touch of vanilla give the dough its deep, caramelized flavor, while a pinch of flaky sea salt on top makes every bite pop against the sweetness. They bake up soft in the center with edges that turn just crisp enough, and they hold their shape beautifully thanks to that simple mix-and-scoop method. No fancy equipment needed — just a bowl, a fork, and a couple of baking sheets. This is a great one to bake up for a vegan cookie jar, whether you're making a batch for movie night or stocking up for lunchboxes all week.
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Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, beat the peanut butter, granulated sugar, and brown sugar together with a hand mixer or stand mixer on medium speed until combined and slightly lightened, about 2 minutes.
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