Preheat oven to 350°. Prepare a baking sheet by lining with parchment paper or reusable silpat.
In a stand mixer with the paddle attachment or a hand mixer, cream the softened butter, peanut butter, white sugar, and brown sugar, until they are fluffy and completely combined, about 2 minutes.
½ cup butter, ½ cup creamy peanut butter, ½ cup white sugar, ½ cup brown sugar
Mix in the egg and vanilla extract.
1 egg, 1 teaspoon vanilla
In a separate bowl sift together the flour, salt, and baking soda.Pro Tip: sift the dry ingredients together on a piece of parchment paper and then pick it up like a funnel to easily pour the dry ingredients into the mixing bowl
1 ½ cups all purpose flour, ½ teaspoon salt, 1 teaspoon baking soda
Add the flour mixture to the butter mixture a little at a time, just until it is combined.
Roll the cookie dough into balls (a heaping tablespoon each) and then toss in the sugar to coat. Place on the prepared baking sheet. Using a measuring cup or glass smash the cookies down to about ½ inch thick- see photo.
If baking in batches place the remaining dough in the fridge while each batch bakes. If the dough gets crumbly use the heat of your hand to roll the cookie balls, it will help the dough stick together.
Bake for 12 minutes.Let the cookies cool on the baking sheet.
Baking from Frozen
You can freeze the dough balls, then bake FROM FROZEN, at 350 for about 14-16 minutes.
Storing
Store cookies in an air tight container at room temp for a week.
Freezing
You can freeze the peanut butter cookies in a freezer safe container for up to 3 months. Thaw at room temp before serving.
Notes
Peanut Butter AND Chocolate Variation: Also check out this Chocolate Star Cookie recipe, it is a similar old fashioned cookie that you will love!