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Preheat oven to 350º. Line baking sheets with parchment.
Whisk the dry ingredients together and set aside.
Using a mixer with a paddle attachment, beat the butter till smooth and creamy.
Add the peanut butter and beat for another minute. Add the sugars and beat for a few minutes more.
Add the eggs, one at a time, beating for one minute after each addition. Scrape down the sides of the bowl with a spatula.
On low speed or by hand, add the reserved dry ingredients, mixing only till incorporated.
Put some sugar into a pie plate. Scoop out level tablespoons of dough and roll in sugar to coat. Place dough balls on prepared baking sheets, leaving about 2-inches between them.
To make the criss-cross pattern, dip a fork in sugar and press down on top of the dough balls in one direction, then again in the opposite direction.
Bake for about 12 minutes. Cool on the cookie sheet for about a minute before moving to a cooling rack.