Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.

Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, creamy peanut butter, light brown sugar, and granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes with an electric mixer.

Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract until combined.

Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.

Scoop the Dough: Use a cookie scoop or tablespoon to portion out the dough into 1.5-inch balls. Place them about 2 inches apart on the prepared baking sheets.

Create the Crisscross Pattern: Use a fork to gently press down on each dough ball, creating a crisscross pattern. This not only flattens the cookies but also gives them their classic look.

Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.

Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.