Line a baking sheet with parchment paper.

In a clean bowl, sift 1 cup flour, 1/4 tsp baking soda, 1/2 tsp baking powder, and 1/8 tsp salt. Set aside.

In another bowl, beat 1/4 cup unsalted butter, 3/4 cup peanut butter, 1 tbsp granulated sugar and 1/4 cup brown sugar using an electric mixer. Beat on low for 5 minutes or until the butter is fluffy and pale in color.

Add 1 egg and 1/4 tsp vanilla extract to the butter. Continue to mix for another 5 minutes or until the egg is fully incorporated into the butter.

Add the flour mixture to the butter and beat on low. You can use a spatula to mix the flour into the butter if you find it easier for you. You should end up with a rather thick batter.

Using a tablespoon, take out balls of dough and place them on the lined baking sheet, about 2 inches apart from one another.

Press the fork tines twice on each dough ball to flatten the cookies while making a hashtag-like pattern (this step is optional).

Place the tray in the freezer for at least 15 minutes to firm up (or 30 minutes in the fridge).

Preheat the oven to 375°F at least 10 minutes before baking.

Put the cookie tray in the oven and bake for 10-15 minutes.

Once the time is up, remove from the oven and allow to cool completely on a wire rack before serving.