Preheat oven to 350°F. Line baking tray with parchment paper.
In a medium bowl, mix together peanut butter, both sugars, vanilla, and egg until well combined.
Scoop dough using a 1 Tablespoon cookie scoop (or a spoon) and place about 1 inch apart on baking tray. Flatten cookies slightly with a fork, making a crosshatch pattern. To do this, press one fork impression into the dough, then turn the fork 90 degrees and make a second impression. If desired, sprinkle salt on top of the cookies.
Bake cookies until just golden around the edges, about 8-10 minutes. Cool for 5 minutes on baking sheet, then carefully transfer to a cooling rack to finish cooling.
Notes
Regular peanut butter was used to calculate nutrition.
Use a cookie scoop for evenly sized cookies.
For soft and chewy cookies, do not over bake them.
Store in an airtight container on the counter for 1-2 days, and in the refrigerator for about 1 week.
Freeze cookie dough either in pre-portioned cookies or as the entire batch of dough. To thaw the entire batch, refrigerate for a couple hours in order to scoop dough.
Pre-portioned cookies can be baked from frozen, just add 1-2 minutes onto the bake time in the recipe.