Preheat oven to 350°F, line a baking sheet with parchment paper
Cream butter and sugars together in stand mixer until fully combined, mixture will become slightly lighter in color.
Add in peanut butter. I find the easiest way to get the right amount is with a scale vs trying to get the right amount of peanut butter in/out of a measuring cup. You can figure out the correct weight based on the nutrition facts for whatever brand you use.
Add in egg and vanilla and mix, then add in flour until homogenous
Roll cookies into about ping pong ball size and place on baking sheet. Flatten the cookies using a fork to create hatchmarks. Sprinkle with turbinado sugar for an additional crunch on top.
Cook for about 10-12 minutes. Cookies will be very soft and under-baked when removed from oven. Leave on baking sheet for about another 10 minutes before transferring them to a cooling rack.