Soft & Thick Peanut Butter Cookies

sallysbakingaddiction.com

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1 and ⅓ cups ( 170g) all-purpose flour ( spooned & leveled)

½ teaspoon baking soda

¼ teaspoon salt

½ cup (1 stick; 115g) unsalted butter, softened to room temperature

½ cup ( 100g) packed light or dark brown sugar

¼ cup ( 50g) granulated sugar, plus ½ cup ( 100g) for rolling

1 large egg, at room temperature

¾ cup (about 185g) creamy peanut butter (see note)

1 teaspoon pure vanilla extract

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