Thick and Chewy Peanut Butter Cookies

Preheat Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This will take about 3-5 minutes with an electric mixer.
Add Peanut Butter, Egg, and Vanilla: Beat in the peanut butter until well combined. Then, beat in the egg and vanilla extract until smooth.
Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be thick.
Shape Cookies: Use a cookie scoop or your hands to roll the dough into balls (about 1.5 inches in diameter). If desired, roll the cookie dough balls in granulated sugar before placing them on the baking sheets.
Flatten with Fork: Place the cookie dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie. Use a fork to gently flatten each cookie, pressing down in a crisscross pattern.
Bake: Bake for 8-10 minutes, or until the edges are lightly golden brown. The centers will still look slightly soft, which is what gives them their chewy texture.
Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips and Variations: