Preheat your oven to 350°F and line two baking sheets with parchment paper.

In a large bowl, use a hand mixer to cream together the softened butter and both sugars until smooth and combined, about 2 minutes.

Add the peanut butter and vanilla extract, beating until everything is mixed well. Then add the egg, mixing just until combined.

Gradually sprinkle the flour, baking soda, and salt over the mixture. Use a spatula to fold everything together until well combined, ensuring no flour streaks remain. The dough will be soft and slightly sticky.

Using a 3-tablespoon cookie scoop, portion out the cookie dough. Roll each scoop in the bowl of granulated sugar to coat, then place them on the prepared baking sheets, leaving about 2 inches of space between each cookie. Lightly flatten the tops with your fingers.

Bake one sheet at a time, monitoring closely until the cookies are lightly crackled on top and the edges are turning golden, roughly 10-12 minutes. Avoid overbaking, as the cookies will continue to set while cooling.

Allow the cookies to cool on the sheets for about 10 minutes before transferring them to a cooling rack.