You can use a sand mixer or a hand mixer for this recipe.
Place the butter in a bowl and mix the butter for about 30 seconds.
Add the light brown and granulated sugar to the butter and cream for about 3 minutes.
Add the egg and mix on medium scrapping down the sides of the bowl once.
Add the vanilla extract and the peanut butter and mix until combined.
In a separate bowl add the flour, bakings soda, baking powder, and salt. Mix it well and add it to the wet ingredients mix on low until all the ingredients are combined.
The cookie dough will be thick and that is what we need for delicious peanut butter cookies.
Wrap the dough or cover the bowl with plastic wrap and place it in the fridge for at least two hours or you can leave it in overnight.
Preheat the oven to 375 degrees.
Line a baking sheet with parchment paper or a Silcone mat.
Use a small cookie scoop to make 1⁄2” dough balls.
Roll the dough balls in granulated sugar and place them on a lined cookie sheet about one inch apart.
Gently press a fork into the top of each cookie to make a criss-cross pattern.
Bake for 8-11 minutes.
The sides will turn a nice light golden brown, but the tops will look a little underbaked. They will continue to cook after you remove them from the oven so go ahead and take them out now.
Let them cool for about 5 minutes and then place them on a wire rack to cool completely.
These peanut butter cookies will stay fresh for up to one week in an airtight container.