1. In a large bowl, beat the peanut butter and butter until smooth and well blended.

2. Add the brown sugar and granulated sugar. Beat until fluffy and light in color, about 2–3 minutes.

3. Mix in the egg and vanilla extract until fully combined. Scrape down the bowl as needed.

4. In a separate bowl, whisk together flour, baking soda, and salt.

5. Gradually add dry ingredients to the wet mixture. Mix on low until just combined.

6. Cover the dough and refrigerate for at least 30 minutes to prevent spreading.

7. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.

8. Scoop dough into balls using a medium cookie scoop. Place on baking sheet.

9. Flatten each dough ball with a fork in a criss-cross pattern.

10. Bake for 9–11 minutes until edges are set and centers look slightly underbaked.

11. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.