Lay a piece of parchment paper over a standard sized plate. Measure out ¼ cup (~67g) of peanut butter, then use a teaspoon measure to scoop heaping scoops onto the plate. You will need 12 dollops. Use more peanut butter to get to 12, if needed. Place the peanut butter in the freezer while preparing the dough.
1 cup creamy peanut butter
In a bowl, whisk together the flour, baking soda, and salt and set aside.
1½ cups all-purpose flour, 1 teaspoon baking soda, ⅛ teaspoon kosher salt
In a stand mixer fitted with the paddle attachment, cream together the butter and ¾ cup (202g) peanut butter, then add the brown sugar and granulated sugar and beat on medium speed for 2 minutes.
½ cup unsalted butter, ½ cup light brown sugar, ⅓ cup granulated sugar
Add the egg and vanilla and mix to combine, then scrape down the sides. With the mixer on low speed, add the flour and mix until just incorporated.
1 large egg, 1 teaspoon vanilla paste or extract
Prepare two full sized cookie sheets with parchment paper and preheat the oven to 350℉/180℃.