Step 1: Prepare the Dough

1. Cream the butter and sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
2. Add eggs and vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
3. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.

Step 2: Chill the Dough

4. Chill for texture: Cover the dough with plastic wrap and refrigerate for at least 1 hour (or up to overnight). Chilling helps prevent spreading and ensures a soft, chewy texture.

Step 3: Preheat and Shape

5. Preheat the oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
6. Roll the dough: Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar to coat lightly. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.

Step 4: Create the Crisscross Pattern

7. Make the signature crisscross: Use the back of a fork to gently press down on each ball, creating a crisscross pattern. Flatten slightly, but don’t press too hard—this helps maintain the soft texture.

Step 5: Bake and Cool

8. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked (they will continue to set as they cool).
9. Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.