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Cream the butter, peanut butter, and white sugar, and brown sugar together in a stand mixer with a paddle attachment.
Scrape down the sides and add the egg, mixing until combined.
Add the flour and mix until just combined, being careful not to overmix.
Form the dough into a ball, cover, and refrigerate for at least 2-3 hours.
Scoop the dough into balls using a sorbet scoop and roll them smooth with your palms.
Press a fork into the dough balls to create the classic criss-cross pattern.
Bake the cookies at 375°F for 10 minutes.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a rack.