Prepare the Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.

Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.

Cream Fats and Sugars: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, creamy peanut butter, brown sugar, and granulated sugar together on medium speed until the mixture is light, fluffy, and creamy, usually about 3 to 4 minutes. Scrape down the sides of the bowl as needed.

Add Wet Ingredients: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract until just combined.

Incorporate Dry Ingredients: Reduce the mixer speed to low. Gradually add the dry flour mixture to the wet ingredients, mixing only until just combined. Be careful not to overmix the dough once the flour has been added.

Scoop and Shape: Using a standard cookie scoop (about 1.5 tablespoons of dough), scoop the dough and roll it into smooth balls. If desired, lightly roll the dough balls in the extra granulated sugar before placing them onto the prepared baking sheets, ensuring they are spaced about 2 inches apart.

Create the Crosshatch Pattern: Using a fork, gently flatten the top of each cookie dough ball, creating the classic crosshatch (crisscross) pattern. Dip the fork in sugar between cookies if the tines start to stick.

Bake the Cookies: Bake for 10 to 12 minutes, or until the edges are set and lightly golden brown, but the centers still look slightly soft and puffy. Overbaking will result in a dry, less chewy cookie.

Cooling: Let the cookies cool on the baking sheet for 5 minutes after removing them from the oven, as they are very fragile when hot. After 5 minutes, carefully transfer the cookies to a wire rack to cool completely. Store airtight at room temperature for up to one week.