Step 1: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Step 3: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (about 2-3 minutes).
Step 4: Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl as needed.
Step 5: Add the creamy peanut butter to the wet ingredients and mix until fully incorporated and smooth.
Step 6: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 7: Scoop the dough using a 1.5-inch cookie scoop or roll into 1-inch balls. Place them about 2 inches apart on the prepared baking sheets.
Step 8: Using a fork, gently press down on each cookie dough ball to create a criss-cross pattern. This helps them flatten and bake evenly.
Step 9: Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set. They may still look a little soft in the middle.
Step 10: Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them achieve maximum crispiness.