makes 12-16 cookies, depending on size
1 cup all-natural smooth peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
white sanding sugar (or turbinado sugar)
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat and set aside.
2. In a large bowl, stir together the peanut butter and sugars until creamy and smooth. Stir in the egg. Then stir in the vanilla extract and baking soda. (An electric mixer would make this process much quicker; alas, my beloved KitchenAid mixer had already made its way to our new home when I baked these cookies; using your hand/arm power works just as well.)
3. Use a large spoon and/or your hands to roll the dough into walnut- or ping-pong-sized balls. Place the dough balls on the baking sheet about 2 inches apart. Use a fork to press hatch marks (vertically then horizontally to create a tic-tac-toe-like pattern) onto each ball, slightly flattening the cookie. Sprinkle sanding or turbinado sugar over each cookie.
4. Bake the cookies in the oven for 10-12 minutes, or until lightly browned. Remove from the oven and let the cookies cool on the baking sheet for 2 minutes, then transfer the cookies to a wire rack to cool completely. Store the cookies in an airtight container if you manage to not eat them all in one sitting.