• Preheat oven to 350℉, line two baking sheets with parchment paper.
• In a medium bowl, combine all-purpose flour, baking soda, baking powder, and salt. Set aside.
  1 ⅓ cup all-purpose flour, 1 tsp baking soda, ½ tsp salt
• In the bowl of a stand mixer with a paddle attachment, or in a large bowl and using an electric mixer, combine softened butter and both sugars. Beat until creamy, about 2 minutes.
  ½ cup unsalted butter, ¾ cup light brown sugar, ½ cup granulated sugar
• Add the vanilla and egg, beating just to combine, about 20 seconds.
  1 tsp vanilla, 1 large egg
• Add the peanut butter and beat another 20 seconds.
  1 cup creamy peanut butter
• Slowly add the flour mixture and beat until you don't see any flour. Don't over mix.
• Using a medium cookie scoop, scoop rounded balls of dough and place about 2-inches apart on cookie sheet.
• If desired, sprinkle extra sugar on top.
• Bake 9-11 minutes until the top is dry and the cookies look set, no longer round. Don't over bake (the edges will be the same color as the top-see note below). Remove from oven and cool on baking sheet until set, about 5 minutes.

Storing cookies

• Baked and cooled cookies will keep on the counter in an air-tight container for two or three days.

Freezing cookies and cookie dough

• Baked and cooled cookies can be frozen in an air-tight freezer bag for 2 months. Set out on counter for about 30 minutes to defrost and enjoy.
• Cookies dough, after shaped with the cookie scoop can be placed close together on a sheet and placed in the freezer until frozen. Then place in an air-tight freezer bag and freeze up to 3 months. Removed desired amount of frozen dough balls and place directly in preheated 350℉ oven. Increase baking time by a few minutes until cookies look set, no longer round.