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Get the oven preheating to 350 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, stir together the softened butter, brown sugar, and peanut butter until combined (I like use a rubber spatula to ‘smoosh’ the mixture against the side of the bowl to really cream things together).
Mix in the egg yolk and vanilla extract until well combined.
Stir in flour, baking soda, and salt until well combined. Start with 3 tablespoons of flour then add the additional 1 tablespoon, if needed, to get a thick cookie dough. The reason for the variation is different peanut butter brands can be thicker or runnier. I typically always need the full 4 tablespoons (¼ cup) of flour.
I like to pop the dough in the fridge for about 15 minutes while the oven finishes preheating.
Roll the dough into two balls and roll the balls in extra white granulated sugar (this is technically optional but highly recommended!) and place on the lined baking sheet.
Bake for 11–14 minutes - until the edges are firm and set and the centers are just set. I like my cookies to have a gooey (not raw) center so they are extra tender, but you can adjust to your preferences.
Allow the Cookes to cool on the baking sheet for about 10 minutes so they will finish cooking on the sheet and set up the final amount. Enjoy!