Preheat oven to 350 degrees F. Line a couple cookie sheets with parchment paper and set aside.
In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Add in the peanut butter and mix for another 1-2 minutes. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
In a small mixing bowl combine the flour, baking soda, and salt. With the mixer on low slowly add in the dry ingredients and mix until fully incorporated. Scraping down the sides as needed.
Chill the dough for 25-30 minutes, or overnight if needed. If chilling overnight, allow the dough to come to room temperature before scooping. Using a 1 oz. portion scoop or measuring spoon, scoop out even amounts of dough. Roll into round balls. Repeat until all of the dough has been used. Arrange 2-3 inches apart on the prepared cookie sheets. Gently press down on the cookies to flatten before baking.
Bake for 9-11 minutes until slightly golden brown, the cookies will still be very soft. Allow to cool 3-5 minutes on the cookie sheet before transferring to a cooling rack. Repeat with remaining cookies. Store in an airtight container for up to a week!
Notes
**This recipes make 1 1/2 regular sized cookies or 15 large cookies. For large cookie take two balls of dough and roll together to combine. Bake at 350 degrees F for 12-15 minutes.