Preheat oven to 350 degrees and line three baking sheets with parchment paper.
In a medium bowl, cream peanut butter, sugar, dark brown sugar, baking soda, and sea salt until smooth.
1/2 cup peanut butter, smooth, 1/4 cup peanut butter, crunchy, 1/4 cup sugar, 1/2 cup dark brown sugar, 1/4 tsp sea salt, 1/2 tsp baking soda
Stir in egg and vanilla and mix well.
1 egg, 2 tsp vanilla extract
Using a 1.5 TBS cookie scoop, scoop dough and place on a lined baking sheet 2 inches apart.
Generously sprinkle the tops of the cookies with sugar.
Bake for 10 minutes, rotating the pan halfway through.
Let cookies cool for 1-2 minutes on the baking sheet before moving them to a wire rack to cool completely. Cookies will be very delicate until fully cool.
Store in an airtight container for up to 1 week or freeze for up to 3 months.
Notes
Make sure to read the cookie baking tips to get answers to common questions about baking cookies.