Heat oven to 350°F; line sheets with parchment or silicone mats.

Mix peanut butter and sugar thoroughly in large bowl until creamy.

Beat in egg and vanilla until smooth.

Stir in baking soda and salt evenly.

Roll into 1-inch balls; optionally coat with extra sugar.

Place about 2 inches apart on sheets.

Fork-press crisscross pattern, flattening to about 1/2 inch thick.

Bake 8-10 minutes until edges set and lightly golden; do not overbake, as cookies firm on cooling.

Cool on sheet 5 minutes; transfer to rack. Store airtight; best within 3-4 days.