Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, mix ¾ cup smooth creamy peanut butter and ½ cup unsalted butter with an electric mixer until smooth and creamy.
Add the ½ cup white sugar, and ½ cup brown sugar and mix for 2 minutes using the electric mixer.
Now add 1 large egg and 1 tsp vanilla extract.
In a separate bowl, whisk the 1 ¼ cups all-purpose flour, 1 tsp baking soda and ¼ tsp salt.
Add the dry ingredients to the wet and mix together until just combined. Do not overmix.
Roll into 1 Tbsp balls. Place them on the baking sheet about 2" apart. Press each one down using the back of a fork. Change directions to create the criss cross pattern.
Bake for 8-9 minutes. Remove from oven and let sit 5 minutes exactly. Use a metal spatula to scoop under cookies and transfer to a rack to cool completely.
Recipe Notes:
Counter - Store in an airtight container up to 3 days. After this the cookies will start to turn stale.
Freeze - These cookies freeze well! Add them to a freezer bag and store them for up to 3 months.