Step 1

Adjust the oven rack to the middle position and preheat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper.

Step 2

In a medium bowl, or on to parchment paper, sift together the flour, salt, baking soda, and baking powder.

Step 3

In a standing mixer fit with the paddle attachment, or with an electric hand mixer, cream together butter, brown sugar, and granulated sugar until light and fluffy, about 3-6 minutes. Beat in the peanut butter until fully incorporated, about 30 seconds.

Step 4

Beat in the vanilla until smooth, Add the eggs, one at a time, beating until incorporated after each addition. Scrape down the bowl and beaters as necessary.

Step 5

Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds.

Step 6

Working with 1 heaping tablespoon of dough at a time, roll dough into 1 1/2-inch balls and lay on prepared baking sheets about 2 inches apart. (I use the OXO medium cookie scoop, a size 40 portioner, and do 12 scoops of dough per baking sheet). Make a crosshatch design on each cookie with a fork.

Step 7

Bake the cookies until the edges are golden and the centers have puffed and are beginning to deflate, about 12-17 minutes, switching and rotating the baking sheets halfway through baking.

Step 8

Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.