Preheat your oven to 180C. Measure your ingredients and set them aside.
In a mixing bowl, whisk all the dry ingredients together till fully combined. In another large mixing bowl, cream the butter and sugar until light and fluffy. Use an electric hand mixer or a stand mixer with a paddle attachment.
Add the egg, peanut butter, and vanilla essence and keep mixing. Pour in the mixed dry ingredients in two batches and mix until fully incorporated. Scrape down the sides of the bowl to ensure no streaks of dry ingredients are visible.
Line your tray with a baking sheet, scoop the cookie dough with an ice cream scoop, and roll them between your palms to form small round balls.
Toss the balls into a bowl containing 1⁄4 cup sugar. Arrange them on a tray lined with baking sheets, Spacing them evenly, about 2 inches from each other.
Bake them for about 8 minutes. Use a round cookie cutter to scoot them, that is, give them neater and rounded edges by moving a hot cookie within the round cookie cutter.