Super Soft Peanut Butter Cookies

Line a large baking sheet with parchment paper and set aside.
In a microwave safe bowl, melt the butter and peanut butter together in 20 seconds intervals, stirring in between. Do this until the mixture is smooth. Set aside to cool for 15 minutes.
In a medium bowl, whisk the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
In a large bowl, whisk together the peanut butter mixture, 100 g (½ cup) granulated sugar, and brown sugar until fully combined. Mix in the eggs and vanilla extract.
Fold in the flour mixture until just combined. Scoop the dough using a 3 tbsp cookie scoop. Roll with your hands to form them into balls, then roll them in the remaining 50 g (¼ cup) of sugar.
Place them on the prepared baking sheet and press lightly with a fork in a cross pattern to flatten. They should be about ½ inch thick. Chill in the fridge for 30 minutes. Meanwhile, preheat the oven to 350°F (180°C).
Remove cookies from the fridge and bake for 10 minutes. Remove from the oven and let sit on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.