Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or mist them lightly with cooking spray. Set aside.
In a large bowl, cream together the peanut butters, 1 cup of the white sugar and brown sugar until blended, about 1 minute. Beat in the eggs, vanilla and baking soda until dough is combined; it will be very thick.
Using a Tablespoon-sized cookie dough scoop, portion out rounded Tablespoon-sized balls of dough and drop it into the remaining white sugar; roll around to coat. Place 2" apart on the prepared baking sheets and using a fork, make a cross-hatch pattern in the top to lightly flatten the balls.
Bake for approx. 8-10 minutes, rotating pans halfway through baking time, until golden. Do NOT overbake. Immediately remove from the baking sheets and onto a wire rack to cool completely. Store leftovers airtight at room temperature for up to a week.