Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large bowl, beat together the peanut butter, softened butter, granulated sugar, and brown sugar until light and creamy.

Add the egg and vanilla extract, then mix until fully combined.

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

Gradually add the dry ingredients to the wet mixture and stir until a soft cookie dough forms.

Scoop about 1½ tablespoons of dough and roll into balls.

Arrange the dough balls 2 inches apart on the prepared baking sheets.

Use a fork to gently press each cookie twice, creating the classic crisscross pattern.

Bake for 9–11 minutes, or until the edges are lightly golden while the centers remain soft.

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