Beat the butter on medium speed for 2 minutes or until creamy. Cream the butter with the sugars at medium high speed for two more minutes. Add the peanut butter and egg and mix at high speed.

In a separate bowl, mix the dry ingredients together (flour, baking soda, baking powder, salt). Stir into the wet ingredients with a spatula. Do not overmix.

Wrap the dough in plastic and chill in the refrigerator for at least 3 hours.

Preheat oven to 160 degrees Celsius.

Shape dough into balls using a little over a tablespoon of dough for each cookie. Flatten the dough in a crisscross pattern using a fork, do this on a cookie sheet lined with parchment paper. If the fork sticks to the dough, dip the fork in flour or sugar.

Bake until light brown, about 8-10 minutes. Remove the cookies from the oven and let cool in their baking sheets for a minute. After a minute, transfer the cookies to a rack to cool completely.