Preheat oven to 350°F. Line baking sheet with parchment paper or a baking mat.
Using a stand mixer fitted with a paddle attachment, or a hand mixer, cream butter, peanut butter, brown sugar, and ¼ cup of granulated sugar for 2-3 minutes. Add egg and vanilla and mix again until well combined.
Add the salt, baking soda, and flour and mix until combined.
Portion into ¼ cup sized balls and roll in the granulated sugar. Place 6 per baking sheet. Using a forks’ tines, create a criss cross pattern in the dough, pressing down about halfway.
Bake for 8-10 minutes. The centers will look slightly underdone but will set as they cool.
Remove from oven and let cookies cool on pan for 5-10 minutes, the. Transfer to wire rack to cool completely.
Serve at room temperature or warm.
Notes
You can use crunchy peanut butter if you'd like. I don't recommend natural or oily peanut butter. Store the cookies in an airtight container at room temperature for up to 7 days.To freeze the dough, I would recommend rolling the dough into balls, rolling them in the sugar, and then flash freezing on a baking sheet until firm. Transfer the frozen dough balls to a Ziplock bag and store in the freezer for up to 3 months. Remove and bake from frozen (adding about 1 minute to the bake time).