Step 1

Using an electric mixer, cream together the butter, brown sugar, and 1 cup of white granulated sugar in a large mixing bowl. Mix on high until light and fluffy, about 2 minutes. Add the eggs and mix until incorporated. Then add the vanilla extract, flour, baking soda, baking powder, salt, and 1 cup of peanut butter and mix until well blended. Cover the bowl and refrigerate for 30 minutes.

Step 2

Preheat the oven to 350°F and line a large baking sheet with parchment paper.

Step 3

Divide the chilled dough into 75-gram or 1/4-cup portions (they will be big). Roll each portion into a round, smooth ball using the palms of your hands.

Step 4

Press your thumb into the center of each cookie dough ball, creating a large crater. Add about 1 teaspoon of peanut butter into each crater, pinch the opening back together, and roll each cookie through the remaining 1/2 cup of white sugar, covering each ball completely.

Step 5

Gently press the cookies between your hands to flatten them slightly into the shape of a disk.

Step 6

Place the cookies about 4 to 4 1/2 inches apart on the parchment-lined baking sheet and bake for 11 to 13 minutes for slightly underdone cookies or 13 to 15 minutes for more well-done cookies. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 7

As the cookies are cooling, add the remaining peanut butter to a sandwich-size Ziplock bag. Cut the smallest hole possible from one corner of the bag. Squeeze the peanut butter through the hole and pipe zig-zag lines onto the face of each cookie. Serve warm right away or at room temperature.