Start by combining your dry ingredients, the flour, salt, and baking soda, in a medium bowl and mix to combine.
Next, combine the butter shortening and peanut butter in your mixer or a large mixing bowl. Make sure to use traditional peanut butter, not the natural variety.
Mix the sugars in with the peanut butter mixture until it is light and fluffy. Then stir in the eggs and vanilla until everything is combined.
Take the dry ingredients and mix it into the peanut butter mixture in thirds. I use my kitchen aid for this, but if you don't have one then you can do it by hand. The dough will be stiff but not crumbly and should be easy to form into cookies.
Use a tablespoon to scoop about 2 tbsps of the dough out then roll it into a ball and flatten very slightly to make a disc. Or, make these large by measuring it out with a 1/4 cup measure then rolling and flattening.
Bake at 350˚F for 8-10 minutes or until the center of the cookies are just set. Remove from oven and let sit for 2 minutes then move them over to a wire cooling rack. Enjoy!
Recipe makes about 3 dozen regular sized cookies or 18 large cookies.