Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine softened butter and creamy peanut butter with granulated and brown sugars. Beat until light and fluffy.

Add in one egg and vanilla extract, mixing until smooth.

In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually mix it into the wet ingredients.

Roll the dough into walnut-sized balls and place on the baking sheet, leaving space between each ball.

Using a fork, gently press down on each cookie ball to create a crisscross pattern.

Bake for 8-10 minutes until edges are golden brown and centers are slightly soft.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.