Preheat the oven to 350°F and line baking sheets with parchment or a silicone mat.

In a large bowl or stand mixer, beat 1/2 cup softened butter until smooth and creamy, about 1 minute.

Add 1/2 cup granulated sugar and 1/2 cup packed brown sugar. Beat until light and fluffy, about 2–3 minutes.

Add 1 cup + 2 tablespoons peanut butter and mix until fully combined and smooth.

Add 1 large egg and 1 1/2 teaspoons vanilla; beat until just combined.

In a separate bowl, whisk together 1 1/3 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon kosher salt.

Add the dry ingredients to the wet mixture and stir until just combined — don't overmix.

Chill the dough for 15 minutes to 2 days.

Use a small cookie scoop or roll tablespoons of dough into 1 1/2-inch balls. Roll each ball in the remaining 1/2 cup granulated sugar.

Place cookies 2 inches apart on the prepared baking sheets.

Flatten each ball with a fork in a crisscross pattern.

Bake in the preheated oven for 10–12 minutes, or until edges are set and centers look just baked.

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.