1. Heat oven to 350º.
2. Using an electric mixer, beat peanut butter and sugars on medium-high speed until fluffy, 2-3 minutes. Reduce speed to low and beat in eggs, baking soda, vanilla and salt.
3. Roll heaping tablespoons full of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. With a fork, press the dough to ¾ inch thick, making a crisscross pattern on the top of each cookie.
4. Bake, rotating the pan at halfway though, until edges are set, 10-12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
2. Using an electric mixer, beat peanut butter and sugars on medium-high speed until fluffy, 2-3 minutes. Reduce speed to low and beat in eggs, baking soda, vanilla and salt.
3. Roll heaping tablespoons full of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. With a fork, press the dough to ¾ inch thick, making a crisscross pattern on the top of each cookie.
4. Bake, rotating the pan at halfway though, until edges are set, 10-12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.