With your mixer, start by creaming together the butter, peanut butter, both sugars, and egg until completely combined.
In a separate bowl, whisk together the dry ingredients (flour, baking powder, baking soda, and salt).
Slowly stir the dry ingredients into the peanut butter mixture until somewhat incorporated. Then mix on high for about a minute to give the dough a whipped texture.
Next, use a spatula to scrape the dough down the sides to combine it, and chill in the refrigerator for at least 1 hour and up to 24 hours.
When ready to bake, preheat your oven to 350 degrees. Prep the baking sheets with parchment paper or reusable non-stick baking sheets.
Scoop the cookie dough out and place on baking sheets. You can either leave them as is for fluffy peanut butter cookies, or you can flatten with a fork dipped in sugar and create a criss-crossed pattern.
Then place them in the oven for about 10-12 minutes. Shorter time will result in softer cookies, and longer time will give you crunchier cookies.
