These are just like Grandma made, complete with the crosshatch pattern on top. It's easier than you think to make that pattern; just crisscross the tines of a fork and press gently into the top of each cookie before you bake.
1/2 cup natural-style, reduced-fat creamy peanut butter
1/2 cup packed brown sugar
7 tablespoons unsalted butter, softened
1/2 teaspoon vanilla extract
3/4 cup granulated sugar, divided
1 large egg
5.6 ounces all-purpose flour (about 1 1/4 cups)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
How to Make It
Preheat oven to 375°.
Place first 4 ingredients (through vanilla) and 1/2 cup granulated sugar in a bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg, beating well.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt), stirring well with a whisk. Gradually add flour mixture to sugar mixture, beating well. Cover and refrigerate 15 minutes or until dough is firm.
Roll dough into 30 (1 1/4-inch) balls. Place 1/4 cup granulated sugar in a small bowl. Roll balls in sugar, and place 2 inches apart on an ungreased baking sheet. Flatten cookies in a crisscross pattern with a fork. Bake at 375° for 10 minutes or until edges just begin to brown. Cool on pan 2 minutes. Remove from pan; cool completely on wire racks.