Preheat the oven to 350°F (175°C).

In a bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

In another bowl, cream together the butter, granulated sugar, and brown sugar using a mixer for about 60 seconds until light and fluffy.

Add the egg and vanilla extract, mixing for about 30 seconds until combined.

Mix in the peanut butter until smooth and fully incorporated.

Add the dry ingredients to the wet mixture and mix just until the flour disappears. Do not overmix.

Scoop the dough onto baking sheets using a cookie scoop. Do not roll into balls or flatten.

Bake for about 13 minutes, until the edges are golden but the centers remain soft.

Allow cookies to cool slightly before transferring to a wire rack. Serve warm or at room temperature.

Do not overmix the dough to maintain a soft texture.

Use creamy peanut butter for best results; natural versions may cause dryness.

Slightly underbake for a soft, moist center.

Storage & Freezing

Room Temperature: Store in an airtight container for up to 2 days.

Freezing (Baked): Freeze cooled cookies for up to 2 months.

Freezing (Dough): Scoop dough, freeze, then thaw before baking.

Course: Dessert

Cuisine: American