Preheat the oven to 350 degrees
In a mixing bowl combine flour, baking soda, baking powder and salt and give it a whisk with a fork.
Cream together the butter and both sugars using an electric mixer, with the paddle attachment on medium speed for about 5 minutes. Make sure to scrape down the sides and bottom of the bowl.
Add in the egg and vanilla extract and continue to mix on medium.
Turn the mixer to medium low and add in the peanut butter. Mix for about 2 minutes, scraping the sides of the bowl so all of the ingredients are incorporated.
Turning the mixer to low, slowly add in the flour mix. Blend only until the ingredients are incorporated.
Refrigerate the dough for 30 minutes to 1 hour.
Prepare a cookie sheet with parchment paper.
Use a cookie scooper to roll the dough into 1″ balls.
Place 9 dough balls on the sheet, spaced out.
Then, using a fork press into the dough twice making a criss-cross pattern.
Bake for 8-10 minutes, until the cookies are a very light golden brown.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.