Peanut butter fans, these are a delicious twist on the classic sugar cookie. I may even like it better! It really doesn't need anything fancy, but if you care to, dip it in melted chocolate for extra bliss.
Cream the butter in the bowl of an electric mixer until smooth. Mix in the granulated and powdered sugars and mix thoroughly. Add the egg and mix until well incorporated. Add the peanut butter and vanilla extract and mix until well combined.
In a small bowl, whisk together the flour, salt, and baking soda. Stir into the butter mixture until just combined.
Divide the dough into two, and place in the center of two separate plastic wrap sheets. Form each dough ball into a disk and chill in the refrigerator for at least 30 minutes, or overnight.
Preheat the oven to 350 degrees and line your baking sheets with parchment paper.
Work with one disk at at time. Roll the cookie dough to 1/4 inch thick. Use your favorite cookie cutter to cut the cookies; a 2 1/2 inch cutter is a good size. If the dough has softened while you rolled and cut, place in the refrigerator or freezer to firm up a bit while you roll out the rest of your dough. You can also store the cut cookies in the freezer for future batches.
Bake the cookies for about 8 minutes, until they are baked and a light golden color. Carefully transfer to a wire baking rack to cool completely.
Notes
Lightly adapted from Peanut Butter Sugar Cookies, Food.com.