• 1 cup unsalted butter softened (226g) • 1 cup creamy peanut butter (245g) • 1 ¼ cups dark brown sugar firmly packed (250g) • ¾ cup granulated sugar (150g) • 2 large eggs room temperature preferred • 2 teaspoons vanilla extract • 2 ½ cups all-purpose flour (310g) • 1 ½ teaspoons baking soda • ½ teaspoon baking powder • ¾ teaspoons salt • ½ cup coarse/turbinado sugar for rolling (may substitute regular granulated sugar)(100g)

Add butter and peanut butter to a large mixing bowl. 

Add sugars and use an electric mixer to beat together until smooth and creamy.

Add eggs and vanilla extract and stir until combined.

In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

With mixer on low-speed, gradually add dry ingredients to wet, stirring until completely combined.

Cover bowl with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 24 hours.

Remove dough from refrigerator and scoop by 1 ½ Tablespoon-sized scoops. Roll dough between your palms to make it smooth, then roll in coarse sugar until completely covered.

Place cookie dough on prepared baking sheet, spacing at least 2” apart.

Transfer to center rack of 350F (175C) oven and bake for 9-11 minutes. Allow cookies to cool completely on baking sheet before enjoying.