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Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and peanut butter until smooth.
Add the granulated sugar and brown sugar to the butter mixture and beat until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
Use a fork to press a crisscross pattern onto the top of each cookie.
Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.