In a large mixing bowl, cream together the butter and the sugars until creamy and smooth.
Add in the peanut butter, eggs and vanilla extract, then beat until smooth.
In another bowl, whisk together the flour, baking soda and baking powder until combined.
Add the dry mixture into the butter mixture and mix in well.
Chill in the fridge for an hour.
Preheat your oven to 375 °F.
Shape the dough into small golf ball sized rounds.
Place 2 inches apart on ungreased baking sheets.
Now, you can flatten each ball by crisscrossing with the tines of a fork as is custom. You can ALSO do what I did and use a meat mallet to press them down. My meat mallet is circular so it's perfect for cookies. You can use a square one to press down the cookies as well.
Bake at 375° for 11-13 minutes or until bottoms are lightly browned and cookies are well baked. Don't let them brown too much, but do bake them as much as possible.