Combine the flour, baking soda, baking powder, and salt in a large bowl, whisk it briefly and set it aside.
Add the butter and brown sugar to a large bowl and mix with an electric hand mixer on medium speed until it's smooth and light in color. Make sure you scrape the sides of the bowl. You can also use a stand mixer with a paddle attachment.
Then, add the peanut butter and mix until it is smooth.
Pour in the eggs one at a time and mix until they are combined.
Add the dry ingredients to the bowl and fold them in with a spatula (or mix on low speed) until they're just combined.
Cover the dough with plastic wrap and chill cookie dough in the refrigerator for at least 3 hours or overnight. Pro-tip: Chilling is essential to getting that chewy texture in the cookies. If you don’t chill the dough enough, your cookies will spread and become crispy in the oven.
Preheat your oven to 375°F and prepare a baking sheet with parchment paper.
Scoop the cookie dough with a #2 scoop (or a ¼ measuring cup) into 2-2.5 ounce balls. This will make 24, 3" cookies.
Form the dough into balls with your hands and place them at least 2 inches apart on the cookie sheet.
Using an extra large fork, press down once in each direction to give the cookie its signature criss-cross pattern on top. This is done so the cookie bakes and spreads evenly, and it's cute.
Bake the cookies at 375°F for 13-15 minutes. The baking time may vary on your oven, but cookies shouldn’t appear to be too browned when finished, just slightly golden and crisp on the edges. Take them out when they are set and look a little soft in the center. If they appear too wet in the middle give them 1-2 minutes more. Baked cookies will keep their soft texture if you store them in an airtight container.
Use a large cookie cutter to form your warm peanut butter cookies into perfect circles. This is optional but will make them extra pretty!
Rest the cookies on the baking pan for 5 minutes, then place them onto a cooling rack.