1 cup creamy peanut butter
1/2 cup granulated sugar plus 1 tbs for sprinkling
1/4 cup brown sugar packed
1 large egg
3/4 tsp baking soda
1 1/2 tsps vanilla
pinch salt
Preheat your oven to 350°F and lone a baking sheet w parchment paper.
In a large bowl or the bowl of your stand mixer add peanut butter and both sugars and beat until thoroughly combined.
Add in egg and mix until thoroughly combined.
Add in baking soda, vanilla, and salt if using, mix until combined and dough comes together. You should be able to press dough together and it hold. It will look crumbly but stick together when you roll it in balls.
Form one inch balls by rolling dough between your palms. Place on baking sheet, two inches apart.
Place the extra tablespoon of white sugar in a small bowl and dip a fork into it. Press down on the cookies to create a cross hatch pattern. Sprinkle with extra sugar if desired.
Bake for 8 to 12 minutes then remove from oven and let sit on baking sheet for 5 minutes. Be careful, as cookies are relatively fragile until they cool. Then they are fine.
Transfer to a cooling rack. Once cool, store in an airtight container for up to 4 days.
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