1/2 cup (109 g) packed light brown sugar
1 cup (256 g) smooth no-stir peanut butter
2 eggs (100 g, weighed out of shell), at room temperature, beaten
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 to 2 tablespoons granulated sugar, for topping (optional)
Preheat your oven to 350°F. Line a large rimmed baking sheet with parchment paper and set it aside.
In a large bowl, place the brown sugar, peanut butter, eggs, baking powder and salt, and mix to combine very well. The more you mix this cookie dough, the better it will be. A hand or stand mixer also works great.
Divide the dough into portions of 1 1/4 tablespoons each (a #50 ice cream scoop works great), and place about 1 1/2-inches apart from one another on the prepared baking sheet. Place the baking sheet in the freezer to chill for about 10 minutes. Remove from the freezer, then roll each piece of dough tightly into a ball between your palms, and press into a disk about 1/2-inch thick. Wet the tines of a salad fork, press into the granulated sugar, and then press into a crosshatch pattern on each piece of cookie dough. Wet the fork as often as necessary to prevent it from sticking to the cookie dough. You can just use the wet tines without the sugar if you prefer.
Place the baking sheet in the center of the preheated oven and bake for 12 minutes, or until the cookies are puffed and the dough no longer glistens on top (although the granulated sugar will glisten where it has clumped). Remove from the oven and allow to cool for 10 minutes on the baking sheet or until firm.