Preheat the oven to 325-degrees.
In a mixing bowl, cream the butter and sugars together.
Add the peanut butter, egg and vanilla; beat until smooth.
In a separate bowl, combine the flour, baking soda and baking powder. Add gradually to the creamed mixture and mix well.
Chill the dough for at least 1 hour in the refrigerator. (You can skip this step if you are short on time, just know that it will make the dough stickier to work with.)
Shape the chilled dough into 1-inch balls and place them 2-inches apart on an un-greased baking sheet.
Flatten each ball by crisscrossing it with the tines of a fork dipper in sugar.
Bake at 325-degrees for 10-12 minutes until slightly golden.
Remove and cool on the baking sheet for 1-2 minutes (until the "poofiness" is gone) before placing the cookies on a cooling rack to finish cooling completely. (The cooling rack helps these peanut butter cookies maintain a bit of a crunch on the outside.)
Store flat in a sealed container.