In a stand mixer, cream together the butter and sugars on medium speed until light and fluffy, about 5 minutes. Scrape down the sides frequently while mixing.Beat in the eggs and vanilla until thoroughly combined. Add peanut butter and beat on low about two minutes, or until thoroughly combined.
In a medium bowl, stir together the flour, baking soda, and salt. Add the flour mixture to the butter-sugar mixture, mixing at low speed just until the dry ingredients are incorporated.
Scrape the dough into an airtight container and refrigerate at least 3-4 hours, preferably overnight.
When ready to bake, heat oven to 350 degrees Fahrenheit. Drop the dough by ¼ cup balls onto a baking sheet, about 2 inches apart. Flatten each ball with your palm, then use a fork to create the traditional criss-cross pattern.
Bake 18-20 minutes, or until the cookies are golden brown on the edges, but still slightly soft in the center. Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
I took these out a bit later than Chang suggested and my cookies were more crispy than chewy. I loved them that way.
Recipe by Sprung At Last at https://sprungatlast.com/2013/07/classic-peanut-butter-cookies/