2 and 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 cup unsalted butter softened
1 cup light brown sugar packed
3/4 cup granulated sugar
1 cup extra crunchy peanut butter
2 large eggs
1 and 1/2 teaspoons vanilla extract
Add the flour, baking soda, baking powder, and salt to a medium sized bowl. Stir with a whisk.
In a large bowl, using an electric mixer or by hand, beat the butter until creamy. Add the sugars and beat for 3 minutes, until fluffy.
Scrape down the sides of the bowl as needed. Beat in the peanut butter until well blended. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Fold the dry ingredients into the peanut butter mixture just until incorporated. Cover and refrigerate for at least 2 hours.
Preheat the oven to 350ºF. Using a 1 tablespoon sized cookie scoop, drop dough 2-inches apart onto a parchment paper-lined baking sheet.
Bake for 8-10 minutes, until cookies are puffed and lightly browned around the bottom edge. Cool the cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.
The cookies will keep for up to 7 days stored in an airtight container in the refrigerator.