Peanut butter Rosemary cookies

https://diaryofamadhausfrau.com/2016/06/peanut-butter-rosemary-cookies.html

• 1 + 1/4cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup granulated sugar 
• 1/2 cup packed brown sugar
• 1/2 cup chunky peanut butter
• 1 stick (1/2 cup) unsalted butter, room temperature
•  1 large egg
• 1 teaspoon pure vanilla extract
• 2 tablespoons finely chopped fresh rosemary
• 1/4 cup white granulated sugar or rosemary sugar* for rolling. Rosemary sugar takes about a week to set. A cheat would be to mix additional chopped fresh rosemary into the sugar right before you roll the cookies in it. 

• In a separate bowl whisk together the all-purpose flour, baking soda and kosher salt.
• Cream together the sugars with peanut butter and unsalted butter. 
• Add the vanilla extract and the egg. Mix until completely combined. 
• Mix in the chopped fresh rosemary.
• Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours. 
• Line two baking sheets with parchment paper. Preheat the oven to 350 degrees F.
• Pour the 1/4 cup of white granulated or rosemary flavored sugar out onto a flat plate. 
• Working with one portion of dough at a time, form the dough piece into a ball, roll in the sugar and then place on a baking sheet. Use a fork to flatten the cookie and create a criss-cross pattern on top. 
• Place the cookie sheet in the oven and bake for 8 minutes or until the cookies start to turn light golden brown. 
•  Remove from oven and transfer the cookies to a wire rack and let cool completely.