2 cups (240 g) flour
1/4 teaspoon (2 g) salt
1/2 cup unsalted butter, preferably softened
1/2 cup (200 g) granulated sugar
1/2 cup (212 g) light brown sugar, packed
1/2 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
In a small bowl, whisk or sift flour and salt together. Set aside.
In a large bowl, mix together butter, both sugars, and peanut butter until just combined, scraping the sides of the bowl as necessary.
Mix in egg and vanilla until just combined. Stir in flour and salt. Mix until the dough collects around the paddle or spoon.
Place dough between 2 pieces of parchment paper. Roll out to 1/4-inch thickness. Chill in the freezer for 15 minutes.
Preheat oven to 350F.
Remove chilled dough from the freezer. Gently loosen the bottom parchment paper layer (this helps the cookies release cleanly). Remove any top layer of parchment paper and used to line your cookie sheet.
Cut out your shapes! Place on cookie sheet at least half an inch apart. Bake 8-12 minutes, or until edges start to brown.
Cool completely on a wire rack. Decorate!
Store at room temperature in an airtight container.