Using a hand mixer or stand mixer fitted with paddle attachment, cream together butter, peanut butter, granulated sugar, and brown sugar until well combined. Add eggs and vanilla extract and beat until combined.

In a separate bowl, toss all purpose flour, baking powder, baking soda, and salt together. Add dry ingredients to wet ingredients and mix until incorporated.

Cover the dough tightly and chill for at least 1 hour. 

Drop the dough with an ice cream scoop or roll the dough into 1 inch balls. Press fork into the tops to create the crosshatch pattern. Dip the fork with granulated sugar in between so that it does not stick to the dough.

Bake for 13-15 minutes or until the tops are set. Remove from the oven and allow to cool on the baking sheet for 5 minutes, then carefully transfer to a wire rack to finish cooling.