In a large mixing bowl, beat ½ cup of softened unsalted butter and 1 cup of creamy peanut butter together until smooth and creamy, about 2-3 minutes.

Gradually add in 1 cup of granulated sugar and ½ cup of packed brown sugar, mixing until light and fluffy.

Then, incorporate 1 large egg and 1 teaspoon of vanilla extract, blending until fully combined and smooth.

In a separate bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and ¼ teaspoon of salt until well blended.

Gradually fold the dry mixture into the wet ingredients, using a spatula to gently combine until just incorporated.

Cover the dough with plastic wrap and refrigerate for 30 to 45 minutes.

Preheat your oven to 350°F (175°C) while the dough chills.

Once ready, scoop out portions of dough and roll them into small balls, about 1-2 inches in diameter.

Place them 2 inches apart on a baking sheet lined with parchment paper.

Bake for 9 to 11 minutes and remove them when the edges appear set but the centers still look slightly soft.

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.