Preheat your oven to 350° F
In the bowl of a stand mixer with the paddle attachment, mix the butter and the two sugars until light, and creamy.
Add the vanilla, the egg, and the egg yolk, and beat until well combined.
Add the peanut butter and mix well.
In a separate container, mix the AP Flour, with the rest of the dry ingredients.
Stop the mixer then scrape the sides and bottom of your mixer's bowl to ensure all ingredients are well combined.
Add the dry ingredients in three parts mixing at low speed. Let them mix until all the ingredients are well incorporated.
Prepare a sheet pan or cookie baking sheet with parchment paper and begin to form your cookies using cookie scoop.
Once you have scooped all the dough, refrigerate for ten to fifteen minutes.
Using a dinner fork, press the fork onto the chilled dough creating a criss-cross patern , vertical and horizontal.
Leave enough space between each cookie as they will expand while baking, I usually just do three large scoops per row, nine per sheet.
Bake at 350° for 10 to 12 minutes, or until golden.
Once your cookies are done, let them cool down for five minutes in the baking pan, then transfer them onto a cooling rack to cool down.
Enjoy