Gather your room temperature ingredients together. Start by whisking together the flour and baking soda, set aside. In an electric mixer, cream together the butter, sugars and salt until smooth and creamy.
Add the egg, vanilla and peanut butter until well combined. Add the flour mixture and mix until just combined. Wrap the bowl of dough with plastic wrap and place into the fridge for at least 2 hours, up to 12 hours.
Preheat oven to 325 degrees. Line your cookie sheets and use a small ice cream scoop to scoop out approximately 1 Tablespoon of dough and place around 2 inches apart on the cookie sheets. Using a fork, flatten each ball of dough to approximately 3/8 inches thick, pressing the tines in two directions.
Bake for 14 to 16 minutes until the tops are colored and the bottoms are golden brown. Cool cookies completely before storing in an airtight container.
I changed up a few things from the original recipe: I used regular old Jiff Chunky Peanut Butter because that's what I had on hand. I am SURE that using freshly ground peanut butter would give an even better fresh peanut flavor so I will try that next time. I also used a medium size ice cream scoop instead of a small scoop cause I like bigger cookies! They took just a little longer to bake. After I flattened my dough with the fork, I topped each cookie off with a tiny sprinkle of Maldon Sea Salt before baking for an extra salty tang! My friend Annette loves peanut butter cookies and she thought these were terrific and my sister Katie loved the addition of the sea salt on top! Enjoy!