Dry Ingredients: In a medium-sized bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This ensures no lumps and an even mixture.

Softened Butter: Ensure the unsalted butter is softened to room temperature. If it's cold, you can cut it into small chunks and leave it out for about 20 minutes to soften.

Creaming Butter and Sugars: In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat the mixture until it is light and fluffy. This process incorporates air and gives the cookies their soft texture.

Adding Wet Ingredients: Beat in the peanut butter until the mixture is well combined. Follow this with the egg and vanilla extract, ensuring they are well incorporated.

Integrating Dry Ingredients: Gradually fold in the dry ingredients mixture. Ensure you don't overmix; just mix until you no longer see streaks of flour.

Preheat Oven: Set your oven to preheat at 180°C (350°F).

Shaping Cookies: Roll the dough into small balls and place them on a baking tray lined with parchment paper. Ensure there's enough space between each ball, as they will expand during baking.

Classic Peanut Butter Cookie Pattern: Using a fork, press down on each cookie ball in a crisscross pattern. This not only gives them their distinctive look but also flattens them for even baking.

Baking: Place the baking tray in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are slightly golden.

Cooling: Once baked, remove the cookies from the oven and let them sit on the baking tray for about 5 minutes. Then transfer them to a wire rack to cool completely.