In a stand mixer, beat together 1/2 cup of softened butter and 3/4 cup of creamy peanut butter on medium speed until combined and smooth, about 2-3 minutes. Gradually add 1/2 cup of white sugar and 1/2 cup of packed light brown sugar, mixing until creamy.

Add 1 large egg and 1 teaspoon of pure vanilla extract to the mixture, mixing until fully integrated to create a rich batter.

In a separate bowl, whisk together 1 3/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of kosher salt. Gradually add the dry mixture to the wet ingredients on low speed, mixing just until combined.

Cover the dough with plastic wrap and place it in the refrigerator for 2-3 hours to firm up.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Once chilled, use a cookie scoop to portion out 1 tablespoon of dough per cookie. Roll into balls, then roll in additional white sugar. Place on the baking sheet and flatten slightly with a fork.

Bake for 8-9 minutes, until set but slightly underbaked. Cool on the baking sheet for 5 minutes before transferring to a wire rack.