Preheat & Prepare:

1. Preheat oven to 375 °F (190 °C).
2. Line baking sheets with parchment paper.

Cream the Base:

1. In a large bowl, beat butter, peanut butter, 1 cup white sugar, and 1 cup brown sugar on medium speed until light and fluffy (2–3 minutes).
2. Add vanilla, then beat in eggs one at a time, scraping down sides as needed.

Combine Dry Ingredients:

1. In a separate bowl, whisk flour, crushed graham crackers, baking soda, and salt.
2. With mixer on low, gradually add dry mix to wet until just combined.

Add Mix-Ins:

1. Fold in peanut butter chips with a spatula.

Shape & Sugar-Coat:

1. Place ¼ cup granulated sugar in a shallow bowl.
2. Roll dough into 1½-inch balls, then roll each in sugar.
3. Arrange on prepared sheets, spacing 2 inches apart.
4. Gently press each ball to ½-inch thickness.

Bake “Soft-Bake” Style:

1. Bake 7–9 minutes until edges are set but centers appear slightly underdone.
2. Do not overbake—cookies will finish setting on the hot sheet.

Cool & Serve:

1. Let cookies rest on sheet 5 minutes, then transfer to wire rack to cool completely.