In a stand mixer, combine ¾ cup of brown sugar, ½ cup of white sugar, ½ cup of smooth peanut butter, and ½ cup of softened butter. Mix on medium speed until smooth, about 2-3 minutes. Add 1 large egg and 1 teaspoon of vanilla extract, mixing until fully incorporated.

In a separate bowl, sift together 1¾ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Whisk until well combined, ensuring no clumps remain.

Gradually add the dry mixture to the creamy batter in three parts, mixing on low speed until just combined after each addition, about 2-3 minutes.

Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 1 hour.

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Scoop about 1½ tablespoons of dough and roll it into a ball. Place each ball on the prepared baking sheet, spacing them about 2 inches apart. Press down with a fork to create a crisscross pattern.

Bake the cookies for 9-11 minutes, or until the edges are golden while the centers are slightly soft.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.