Step 1

Preheat the oven to 350 degrees F.

Step 2

Line two 18 by 13-inch baking sheets with parchment paper.

Step 3

Add the flour, baking soda, baking powder, and salt to a medium mixing bowl and whisk together until well combined.

Step 4

Add butter and sugars to a stand mixer with the paddle attachment. creaming the ingredients until light and fluffy.

Step 5

Add the peanut butter and mix until creamy.

Step 6

Add the egg and vanilla and continue to mix until well blended.

Step 7

Set the mixer on low speed and slowly add in the flour mixture until just combined. Don't overmix!

Step 8

Scoop out the dough and shape into balls (about 2 Tbsp each). Place the balls on the baking sheets about 2 inches apart.

Step 9

Using a dinner fork flatten the cookies slightly, then turn the fork going in the opposite direction and flatten just slightly again. This will give you the classic crisscross pattern.

Step 10

Place the baking sheets on two center racks of the preheated oven. Bake for 9 -10 minutes. The cookies will appear pale and slightly under-baked, which is okay. They will continue to form and harden a bit as they cool.

Step 11

Let the cookies cool on the baking sheet for 5 minutes and then transfer them to a wire rack to let them cool completely.

Step 12

Store the cookies and an airtight container for up to 5 days. These cookies also freeze well.