Preheat the oven to 350 degrees.  Line two baking sheets with parchment paper or a Silpat mat.  Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, mix together the brown sugar and eggs until very well incorporated and creamy.

Add the peanut butter and vanilla.

Whip on medium speed until all of the ingredients are very well incorporated and the mixture is beginning to thicken.

Continue to beat until the mixture is the consistency of Play-Doh.

Use an ice cream scoop to scoop out 6 level balls of dough.  Sprinkle each ball liberally with flaked sea salt.

Place the baking sheet with the six dough balls into the freezer for 30 minutes.

Meanwhile, scoop the last of the dough (for another 6 cookie balls) onto the remaining prepared baking sheet.

Remove the first baking sheet from the freezer.  Replace with the second baking sheet and allow those dough balls to chill.

Bake the first tray of cookies in the preheated oven for 20-22 minutes.  The bottoms of the cookies would be golden brown, but the cookies will feel underbaked.  THIS IS NORMAL!

Remove the cookies from the oven and allow to cool on the baking sheet until they are slightly warm, then move them to a wire rack to cool completely.

Repeat this process with the remaining sheet of dough.