Preheat oven to 350*

In a large bowl add in flour, baking soda, white sugar, brown sugar, and salt. Mix until combined.

In a stand mixer add butter, peanut butter, egg, and vanilla. Mix together until well combined.

Add in dry ingredients and mix until well combined. (Make sure to scrape down the sides) this should form a dough that is not very wet in consistency but also not very crumbly. If it appears very crumbly add in a little more peanut butter or a tablespoon of bit more vanilla extract. Transfer dough to fridge and let set.

Prepared one baking sheet lined with parchment paper. Take your dough and scoop into balls onto the cookie sheet. (To keep them uniform I use an ice cream scoop.) score the top with a fork by pressing down in a crisscross pattern. Bake for 10-12 minutes until golden brown.

Using a spatula transfer to a cooling rack carefully. (The cookies will be very crumbly at this point until cooled completely so transfer with caution.) however, this is a good sign as once cooled they will be crispy on the outside and chewy in the center.

Once cooled transfer to an air tight container for storage. Enjoy!