Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

In a large mixing bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy. This takes about 2–3 minutes with a hand mixer.

Beat in the egg and vanilla extract until fully combined. The mixture should look smooth and a little glossy.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually mix the dry ingredients into the wet until just combined. Don’t overmix—stop when the flour disappears.

Scoop out dough balls (about 1 tablespoon each) and roll them between your hands. Place them 2 inches apart on the prepared baking sheets.

Use a fork to gently press each dough ball down in a crisscross pattern. This gives the cookies their signature look and helps them bake evenly.

Bake for 10–12 minutes, or until the edges are golden and the centers look just set. They’ll firm up as they cool.

Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely (if you can wait that long).