What you need: makes about 22 to 24 cookies
1/2 cup butter at room temperature
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1 egg
1 1/4 cups all purpose flour
1/2 tsp baking soda
Sift the flour and baking soda in a bowl. Set aside.
Beat the butter, white and brown sugar until creamy. Add the peanut butter and egg. Beat on low until combined. Whisk the flour mixture butter mixture. Knead the dough gently in cling wrap. Refrigerate overnight or at least 4 hours. Thaw the dough for 15 to 30 minutes.
Preheat oven to 350 degree F. Divide the dough into 24 equal pieces. Roll them into balls and place on a parchment lined baking sheet. Flatted out the dough balls with a fork to form a crisscross pattern. Bake the cookies until light brown, about 9 to 10 minutes. Remove the cookies to a rack to cool completely.