Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large mixing bowl, combine the creamy peanut butter, granulated sugar, and brown sugar. Use a hand mixer or stand mixer to blend until the mixture is smooth and creamy.

Add the eggs one at a time, mixing well after each addition. Then, incorporate the vanilla extract until fully combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Gently press each cookie ball with a fork in a crisscross pattern to flatten slightly.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. Remember, they will continue to firm up as they cool.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.