Preheat the oven. Set your oven to 350°F (175°C). Line two baking sheets with parchment paper for even baking and easy cleanup.

Cream the fats and sugars. In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. This step builds structure and gives you soft centers.

Add the egg and vanilla. Beat in the egg and vanilla extract until fully combined and glossy. Scrape down the bowl so everything mixes evenly.

Whisk the dry ingredients. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This avoids clumps and ensures even lift.

Combine wet and dry. Add the dry ingredients to the peanut butter mixture. Mix on low just until the flour disappears. Do not overmix or the cookies can turn tough.

Portion the dough. Scoop the dough into 1–1.5 tablespoon portions. Roll each ball lightly between your palms. If you like, roll the balls in granulated sugar for a crackly finish.

Crisscross pattern. Place dough balls on the prepared sheets, leaving 2 inches between them. Press each ball with the back of a fork in one direction, then again in the opposite direction to make the classic crisscross. Aim for about 1/2-inch thickness.

Bake. Bake for 9–11 minutes, rotating the pans halfway through. The edges should look set and lightly golden, but the centers will still look soft. They’ll firm up as they cool.

Cool. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack. This helps them set without drying out.

Finish (optional). While warm, sprinkle with a pinch of flaky sea salt for contrast. If using chocolate chips or chopped peanuts, fold them into the dough before portioning in step 6.