1. Preheat oven to 350°F. Line a large cookie sheet with parchment paper or spray with non-stick cooking spray and set aside.
2. In a medium mixing bowl, beat together the peanut butter, 1 cup sugar, egg and vanilla on medium speed until well combined.
3. Place 2 tablespoons sugar in a small bowl. Roll the dough into 1-tablespoon sized balls and then roll each ball in the sugar until completed coated. Place the coated balls of cookie dough a few inches apart on the prepared baking sheet.
4. Use a long fork to flatten each cookie dough ball slightly, then turn the fork going the opposite direction and flatten just slightly again. This will create the classic criss-cross pattern on the peanut butter cookies as they bake.
5. Bake for 8‐10 minutes, rotating cookie sheet halfway through the baking time. Let rest on the cookie sheets for 5 minutes before transferring to a wire rack to cool completely.

*Store in an airtight container at room temperature for up to 5 days.