Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, creamy peanut butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes until light and fluffy.

Add the egg and vanilla extract, beating until fully incorporated and scraping down the sides of the bowl as needed.

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

Reduce mixer speed to low and gradually add the dry ingredients to the wet mixture, mixing just until no streaks of flour remain.

Fold in the peanut butter chips by hand using a rubber spatula.

Using a 1.5-tablespoon cookie scoop, portion the dough into balls and place them 2 inches apart on the prepared baking sheet.

Bake for 9-11 minutes, or until the edges are set and lightly golden, though the centers may still appear slightly soft.

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