Crispy Peanut Butter Cookies

Step 1: Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Step 2: Sift together the flour, baking soda, and salt in a bowl.

Step 3: In the bowl of a stand mixer fitted with the paddle attachment on high speed, beat together the butter, granulated and brown sugars, and vanilla until light and fluffy, something like 4 to 5 minutes.

Step 4: Add the egg and beat until incorporated. Scrape down the sides of the bowl with a rubber spatula.

Step 5: Add the peanut butter and mix until everything is smooth.

Step 6: Add the flour mixture and mix just until combined. (the batter will be really thick so it may take a few minutes until all is incorporated). Remove the bowl from the mixer, scrape down the sides of the bowl, and mix again a few times by hand.

Step 7: To make small cookies, roll scant teaspoon-sized portions of dough into 3/4-inch balls. To make larger cookies, roll 1 1/2-tablespoon portions of dough into balls.

Step 8: Place the dough balls 2 inches apart on the prepared baking sheets. Flatten the cookies slightly and imprint the traditional cross-hatch marks using the back of a fork or meat mallet.

Step 9: Coat the flattened balls in granulated sugar.

Step 10: Bake in batches until lightly browned, about 10 minutes.

Step 11: Transfer the cookies to a wire rack to cool completely.

Step 12: Store in airtight containers for up to 2 weeks.