1. Using a mixer, cream the butter, regular sugar and brown sugar together on medium speed until smooth. Add eggs one at a time, mix on high until well combined. Scrape down the bowl and then add the vanilla and peanut butter. Mix on high again until combined. ​

2. In a separate bowl, add the flour, baking soda, baking powder and salt together. Stir together, then add the dry ingredients to the wet ingredients in the mixer. Mix together on low until well combined. (This is the time to add the chocolate chips to the dough and mix if you want a peanut butter chocolate chip cookie- I highly suggest it, but I’m addicted to PB&C) Dough will be pretty thick and sticky. Cover dough and refrigerate for at least 3 hours or up to 2 days. I know, waiting sucks but it’s worth it I promise. If you try to bake right away, you will end up with a melty mess of a cookie.

3. Once chilled, preheat oven to 350 degrees. Line your baking sheets with parchment paper or a silicone baking mat. (I LOVE my Silpapt mat and use it all the time)

4. Roll balls of dough (roughly 1.5 tablespoons of dough per cookie) and place on your baking sheet. Press a fork into the tops to create the criss cross pattern. (Not sure the purpose, but it looks fancy. My grandma did this and she was a created baking magic so I’m just going with it).

5. Bake for 10 minutes. (if you like your cookies a little crispier just bake another 2 minutes or so). They will look soft in the center and undone, but trust me. Leave on the baking sheet to cool another 2 minutes.