These cookies are both crisp and chewy. It is important to use natural peanut butter and real butter to get the full flavor. The store brand natural peanut butter is fine. We have used both Kroger and Publix brands with good results.
Preheat the oven to 350 degrees F and line baking sheets with parchment paper
In a mixer bowl fitted with the paddle attachment, cream together your butter and sugars. Add your egg, vanilla, and peanut butter and mix to combine well.
In a separate bowl whisk together the flour, salt and baking soda.
Add your dry ingredients to the creamed mixture in the mixing bowl and mix on medium speed until incorporated. At this point you can spoon onto the parchment or chill for a few minutes to firm the dough.
I like to dip a fork in flour and make cross hatches on the cookies. It does not change the flavor. It is the universal symbol for peanut butter cookie! Plus my mother did it, and like many things I do what my mother did.
Bake at 350 for about 10 minutes. Your house will fill with the wonderful sweet peanut scent. I usually let them cool on the pan for a couple of minutes to firm up and then place them on cooling racks to cool completely.