Start by preheating your oven to 350°F (175°C). While that warms up, line your baking sheets with parchment paper. Trust me, this makes cleanup a breeze and ensures the cookies don’t stick!

Whisk the flour, baking powder, baking soda, and salt in a medium bowl. This step helps distribute the leavening agents so your cookies bake nice and evenly.

In a large mixing bowl, beat together the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is key to achieving soft, tender cookies.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract for that sweet, fragrant touch.

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can make the cookies tougher.

If you’re feeling adventurous, now’s the time to fold in chocolate chips, chopped nuts, or any other mix-ins you like. Get creative!

Scoop rounded tablespoons of dough onto your prepared baking sheets. Use a fork to press gently on each ball of dough, forming a crisscross pattern on top. It’s the classic peanut butter cookie look!

Pop the cookies into the oven and bake for 10-12 minutes, just until the edges turn golden. They might look slightly underbaked in the middle when you take them out, but that’s okay. The residual heat will finish the job, leaving the center soft. Cool on the tray for a few minutes, then transfer to a wire rack.