Preheat your oven to 350°F (175°C). In a large mixing bowl, beat together creamy peanut butter and room temperature salted butter until smooth and creamy, about 2 minutes.

Gradually incorporate light brown sugar and granulated sugar into the butter and peanut butter mixture, beating on medium speed until light and fluffy, approximately 3-4 minutes.

Add the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract after the last egg.

In a separate bowl, whisk together all-purpose flour and baking soda. Gradually add to the wet ingredients, stirring gently until just combined.

Use a cookie scoop to form 2-tablespoon-sized balls of dough and place them onto a lined baking sheet, ensuring 3 inches of space between each ball. Gently press each ball down with a fork.

Bake for 12-13 minutes, or until golden brown and slightly firm at the edges. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.