Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and sea salt.

In a large mixing bowl, beat the softened butter, brown sugar, and ¼ cup granulated sugar until light and fluffy, about 2–3 minutes.

Add the creamy peanut butter, egg, and vanilla extract. Mix until smooth and fully combined.

Gradually add the dry ingredients while mixing on low speed until a soft dough forms.

Scoop slightly heaping tablespoons of dough and roll into smooth balls.

Roll each dough ball in the remaining granulated sugar.

Place the dough balls on the prepared baking sheets about 2 inches apart.

Press each ball gently with a fork in two directions to create the classic crisscross pattern.

Bake the Peanut Butter Cookies for 10–12 minutes. Bake for 10 minutes for softer cookies or 12 minutes for crispier cookies.

Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.