Instructions:

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2. Using a hand mixer or a stand mixer fitted with a paddle attachment (or even a fork will do), mix the butter and both sugars together until light and fluffy. Add the egg and beat until well combined, scraping down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla, until fully combined.
3. Add the dry ingredients to the wet ingredients, then mix until smooth. The dough will be thick and soft at this point.
4. Cover and chill the dough for 1 hour in the refrigerator (and up to 2-3 days). If you plan to chill for longer than a few hours, allow the dough to sit at room temperature for at least 30 minutes before rolling and baking as it will be quite hard and unpliable.
5. Preheat oven to 350°F. Line a large baking sheet with parchment paper, silicone baking mats, or grease well. Set aside.
6. Roll cookie dough into balls, about 1 ½ tablespoons of dough per cookie, and then roll the balls in granulated sugar. Use a fork to make the classic crisscross indent on top of each. Bake each batch for 10-12 minutes until very lightly browned on the sides.
7. Remove from the oven. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely or devour immediately. The choice is yours.
8. Cookies stay fresh covered at room temperature for up to 1 week.

There you have it, folks! When pot brownies just won’t do the trick, give these peanut butter weed cookies a try — we promise you won’t be disappointed. Whether it’s a gift for friends or a treat yourself moment, these cookies always do the trick.