Yields 30 cookies
1 C unsalted butter, softened
1 C granulated sugar
3/4 C light brown sugar
1 C creamy or chunky peanut butter
3 C all-purpose flour
2 large eggs, room temperature
1 1/2 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/3 C granulated sugar, for rolling
In a large bowl, cream (with paddle attachment if using a stand mixer) butter and sugars, on medium speed until smooth.
Slowly add eggs and mix on high, making sure to scrape the sides of the bowl. Mix until combined.
Add peanut butter and vanilla. Mix until blended and smooth.
In a separate bowl, sift dry ingredients together. Pour into egg/peanut butter mixture and mix on low. Dough will be thick and sticky.
Cover dough and chill in refrigerator for 2-4 hours.
Preheat oven to 350 F degrees.
Line two cookie sheets with parchment paper.
Form dough into balls, using 1-1 1/2 Tbsp of dough. Roll in a bowl of granulated sugar.
Place 2 inches apart on baking sheet. Press the tines of a fork into the cookies to form crisscross pattern on top.
Bake for 10-11 minutes, or until very lightly browned.