• Grease or line two baking sheets with parchment paper. Set aside.

Make the Dough

• In a medium mixing bowl mix together flour, baking soda, baking powder and salt. Set aside.
• In an electric stand mixer (or using a hand mixer) cream together butter, white sugar and brown sugar until combined.
• Add peanut butter to sugar and butter mixture and stir. Once combined, add egg and vanilla and mix well.
• Add flour mixture and, Starting with mixer on low speed (so flour does not spray out of bowl), then increase speed and mix until a dough is formed.

Chill the Dough

• Dough will be soft. Cover and refrigerate for 30-45 minutes before baking.
• Preheat oven to 350° F (175° C) before removing cookie dough from fridge.

Form and Bake the Cookies

• Remove dough from the fridge. Scoop dough out and shape into 1-2 Tablespoon balls (A cookie scoop is excellent for this). Place on baking sheets spacing them 2 inches apart.
• Dip a fork in sugar and press onto the ball to flatten cookies slightly. Turn cookie opposite direction (half turn), dip fork in sugar again, and press again forming a criss-cross pattern.
• Bake cookies, one sheet at a time, for 12-15 minutes. Tops will be a light golden brown. Bottoms should be golden brown.
• Cool slightly on baking sheet and then place on cooling rack to cool completely (cookies will still be soft when hot from oven. They firm up as they cool).