Preheat your oven to 375℉

In a small mixing bowl, whisk together all purpose flour, baking soda and salt. Set aside.

In the bowl of your stand mixer, beat butter for 1-2 minutes on a medium speed.

Add peanut butter, and both sugars to your stand mixer and beat until fluffy.

Once fluffy, add the egg and vanilla and mix until well incorporated.

Add the flour mixture on a low speed and beat until all of the flour is well incorporated.

Using your hands or a cookie scoop, shape the dough into one inch balls. Place each ball about two inches apart on an ungreased cookie sheet.

When all of your dough is shaped into balls, use a fork and press the prongs down about halfway through the ball. Press each ball twice with the fork so that you make a checkered pattern on the top of the cookie.

Bake for 10 minutes.

After 10 minutes, remove from the oven and let cool for one minute on the pan before transferring to a cooling rack.

Once completely cool, you can store in an airtight container for 3-5 days. For long term storage, you can place these cookies or the uncooked dough into the freezer.