Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper.

In a large bowl, combine softened unsalted butter and creamy peanut butter, beating them together until smooth and creamy. Add granulated sugar and brown sugar, mixing until the mixture becomes light and fluffy, approximately 2-3 minutes.

Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.

Gradually add the dry mixture into the wet ingredients, mixing until just combined.

Roll the cookie dough into 1-inch balls and roll each ball in extra granulated sugar.

Press each cookie dough ball down gently with a fork, creating a crisscross pattern on top.

Bake the cookies in your preheated oven for 10-12 minutes, or until the edges are set and the centers appear slightly underdone.

Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack for complete cooling.