Cream butter (or margarine or butter flavor shortening), peanut butter, and sugars together.

Add eggs one a time, beating well after each one.

Add vanilla.

Combine flour, baking soda, and salt. Add to creamed mixture and mix well.

When my kitchen is hot, I put the bowl of cookie dough into the fridge for 15 or 20 minutes to chill the dough to make it easier to roll into a ball.

To Bake Now:
Roll dough into a 1 inch ball, roll in sugar (or some vanilla sugar!) and place on ungreased sheet 2 inches apart. Make a criss-cross pattern with the tips of a fork.

Bake in preheated 375F oven for 7-8 minutes.

Tip: To have soft and chewy cookies, I take the cookies out of the oven when the bottoms are the perfect golden brown then leave them on the pan for another 5 minutes. Place on a cooling rack.

To Freeze for Later:
Roll dough into a 1 inch ball. Place on cookie sheet. Put cookie sheet into the freezer until the balls are solid.

Place the cookie dough balls in freezer bags, mark, and put back in the freezer until you are ready for them!

To Bake Frozen Dough:
Dip the tops of frozen dough in sugar. Place on a cookie sheet 2 inches apart.

Bake in a preheated 375F oven for 5 minutes. Make a criss-cross pattern with the tips of a fork.

Bake for another 5 minutes.