01 -
Beat room temperature butter in mixing bowl until completely creamy, approximately 2 minutes.
02 -
Add both granulated and brown sugars to creamed butter, beating additional 2 minutes until well combined.
03 -
Mix peanut butter thoroughly into butter-sugar mixture until fully incorporated.
04 -
Beat in egg until mixture becomes smooth and consistent.
05 -
Whisk flour, baking soda, baking powder and salt together in separate bowl.
06 -
Gradually stir dry ingredients into wet mixture until just combined.
07 -
Wrap dough tightly in plastic wrap and refrigerate minimum 3 hours.
08 -
Preheat oven to exactly 375°F when ready to bake.
09 -
Form chilled dough into 1 1/4 inch balls.
10 -
Place dough balls 3 inches apart on ungreased baking sheets.
11 -
Press each ball with sugar-dipped fork in crisscross pattern.
12 -
Bake one sheet at a time in center rack position.
13 -
Cook 9-11 minutes until edges become light brown.
14 -
Let cookies rest on baking sheet exactly 1 minute.
15 -
Transfer to cooling rack to cool completely.