Ingredients

• 1 cup Unsalted Butter, softened
• 1 cup Granulated Sugar
• 3/4 cup Light Brown Sugar, packed
• 2 Large Eggs, room temperature
• 2 teaspoons Pure Vanilla Extract
• 1 cup Creamy Peanut Butter
• 3 cups + 2 tablespoons All-Purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1/3 cup Granulated Sugar, for rolling

Directions

1. Using a stand mixer fitted with a paddle attachment cream together the butter and sugars on medium speed until smooth; add the eggs and mix on high until combined, 1 minute; scrape down the sides of bowl as needed; add the vanilla and peanut butter; mix on high until combined; set aside
2. In a separate bowl, toss the flour, baking soda, baking powder, and salt together; add to the wet ingredients and mix on low until combined; cover dough tightly and chill for a minimum of 3 hours and up to 2 days in the refrigerator
3. Preheat oven to 350F; line baking sheets with parchment paper
4. Roll 1.5 tablespoons of dough into ball and roll into optional sugar; place 2 inches apart on baking sheet; press fork into the tops to create the criss-cross pattern; bake for 11 minutes until lightly browned; remove and let cookies cool on baking sheets for 5 minutes before transferring