Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream together 1 cup of creamy peanut butter and 1/2 cup of softened unsalted butter until light and fluffy.

Gradually mix in 1 cup of packed brown sugar and 1/2 cup of granulated sugar, then add 2 large eggs one at a time, stirring in 1 teaspoon of vanilla extract.

In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt.

Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.

Using a cookie scoop or tablespoon, scoop out about 2 tablespoons of dough and roll into balls, placing them on the lined baking sheet.

Press down each dough ball gently with a fork to create a crisscross pattern.

Bake in preheated oven for 10-12 minutes until edges are golden brown and centers are slightly soft.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.