Very Peanuty Peanut Butter Cookies

This recipe is delicious -- about twice as much as peanut butter as usual, so lots of peanut flavor, very buttery, not too sweet, and a nice saltiness.  Dough freezes well, as do the baked cookies.  If you like, you can tuck a chocolate chip into these, or roll in chopped nuts or sugar, but honestly they're really good just like this. 

1 cup peanut butter
1/2 cup butter
1/2 cup brown sugar, packed
1/2 cup sugar
1 egg
1 tablespoon vanilla (yes, tablespoon)
1 1/2 cups flour
1 tsp baking soda
1/4 tsp salt

Pre-heat oven to 350.  Cream peanut butter, butter, and sugars until fluffy.  Add vanilla and egg and mix until combined.  In a separate bowl, stir together flour, salt, and soda, and add to butter mixture.  Roll dough into 1 inch balls and place two inches apart on a parchment-lined baking sheet.  Holding a fork with its tines parallel to the baking sheet, gently press the tines into each ball of dough, flattening it slightly.  Turning the fork 90 degrees, repeat, so that each ball has a cross-hatch pattern on it.  Bake for about 6-8 minutes, until beginning to brown, and cool on a cooling rack.  These keep very well frozen or in a cookie tin.