Combine dry ingredients. In a medium bowl combine the flour, baking soda, baking powder and salt. Set aside.

Cream the butters and sugars. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, peanut butter, white sugar, and brown sugar together until well combined.

Add eggs and vanilla. Add the eggs and vanilla, then mix until combined.

Add the dry ingredients. Carefully add the dry ingredients to your bowl, then mix until combined. Scrape down the sides of the bowl and mix a bit more just to make sure there aren’t any dry bits of batter at the bottom of the bowl.

Chill. Place the stand mixer bowl in the fridge and chill for 1 hour.

Prep your tools. Preheat your oven to 375F and line a baking sheet with parchment paper.

Shape the cookies. Gather 1 1/2 tablespoons of chilled cookie dough and roll into a ball. Place on the prepared baking sheet and repeat for each cookie, leaving at least 2 inches of space between each one. Flatten each ball of dough with the tines of a fork, making a cross-hatch pattern, then add a sprinkle of white sugar.

• You will need to bake these cookies in batches, so place the bowl back in the fridge between batches, or use two baking sheets to shape the second batch of cookies while the first one bakes. I usually need to bake 4 batches total.

Bake. Place the cookies in the oven and bake until golden, about 11-12 minutes. The cookies will still be soft when they are done.

Cool. Remove from the oven and allow to cool for 5 minutes before transferring the cookies to a wire rack to finish cooling.