In a large mixing bowl, crack open one large egg and add creamy classic-style peanut butter, packed light brown sugar, granulated sugar, vanilla extract, baking soda, and a pinch of salt. Stir until well blended into a smooth mixture.

Using a 2-inch cookie scoop, form generous mounds of dough, place them on a plate and refrigerate for at least 3 hours, or up to 5 days.

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

Retrieve the chilled dough and arrange the mounds on the prepared baking sheet, leaving about two inches between each mound.

Bake for about 8 minutes, until the edges are set and the centers appear slightly underbaked.

Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack.