Using an electric stand mixer fitted with the paddle attachment, cream the butter and sugars together until light and fluffy, 3 to 5 minutes. Add the eggs one at a time mixing between each addition. Add the vanilla and peanut butter and mix until well combined.
In a medium-sized bowl, add the flour, salt, baking soda, and baking powder together. Whisk to combine.
With the mixer on low, spoon in the dry ingredients, scraping down the sides as necessary. When no flour is visible, cover the bowl and refrigerate for at least 2 hours before baking.
To bake, preheat the oven to 350°F. Line baking sheets with parchment paper or a silicone mat.
Using a 1-1/2 tablespoon scoop, scoop the dough and roll it into balls. Roll the balls in white sugar and put them on a baking sheet about 2 inches apart. Using a fork, gently press each ball vertically and then horizontally.
Bake for 10 to 13 minutes or until the cookies are lightly browned on the edges. Let the cookies cool for 5 minutes on the baking sheet and then carefully transfer them to a cooling rack to finish cooling.
I used a 1-1/2 tablespoon scoop for these cookies. You can go larger or smaller but may have to adjust your cooking time by a minute or two.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.