Preheat the oven to 350°F. Line a sheet pan with parchment paper and set aside.

In a medium mixing bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.

In the bowl of a stand mixer, use the paddle attachment to cream softened butter, peanut butter, and both sugars on medium to medium-high speed until well aerated, about 3-4 minutes. Pause to scrape down the bowl and the beater at least 2 times during this process.

Add the egg and vanilla and beat on medium speed until the mixture becomes paler in color and the egg is fully incorporated, about 60 seconds. Scrape down the sides of the bowl again.

Add the dry ingredients and mix on low speed until just a few streaks of flour are visible on the dough and walls of the bowl.

Add the peanut butter chips and use a spatula to mix them in by hand, scraping down the walls of the bowl to incorporate any last bits of flour at the same time.

Use a #20 (3 tablespoon) scoop to portion out 13 peanut butter cookies onto the parchment-lined sheet pan. Roll the scooped dough into smooth balls with your hands.

Arrange the cookies about 2-3 inches apart on the parchment-lined sheet pan. Use a damp fork to create the cross hatch pattern on top of the cookies.

Bake at 350°F for 15 minutes until the cookies look puffy. Let cool on the pan for 5-10 minutes, then transfer to a wire rack to finish cooling completely.