Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the creamy peanut butter and brown sugar. Use a spatula to stir until the mixture is smooth and slightly fluffy, with a rich aroma filling the air.
Add the egg and vanilla extract to the bowl. Whisk or stir until the ingredients are fully incorporated, and the mixture becomes glossy and sticky.
In a separate small bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, folding gently until just combined and the dough thickens.
Using a tablespoon or cookie scoop, portion out rounds of dough and roll them into balls. Place them on the prepared baking sheet, spacing about 2 inches apart.
Gently flatten each dough ball with the back of a fork, creating a crisscross pattern. For extra crunch, sprinkle a pinch of coarse sugar on top of each cookie.
Bake the cookies in the preheated oven for 10 to 12 minutes, until the edges turn golden and crackle slightly. The tops may look a little underdone, which is perfect for chewy centers.
Remove the baking sheet from the oven and let the cookies rest for about 5 minutes. They will be soft but will firm up as they cool, developing a crackly, crispy edge.
Transfer the cookies to a wire rack to cool completely. The aroma of toasted peanuts and melting butter will fill your kitchen as they cool down.
Enjoy these imperfectly perfect peanut butter cookies warm or at room temperature, savoring their chewy centers and crispy edges with a nutty aroma in the air.
