Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.

Using a hand mixer or stand mixer, cream the butter and both sugars together on medium speed until smooth, about 3 minutes. Add the eggs and beat on high until combined, about 1 minute. Add the peanut butter and vanilla, then beat on high until combined.

Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the chocolate chips.

Cover and chill the dough in the refrigerator for 1 hour.

Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.

Scoop cookie dough into large balls, about 3 Tablespoons of dough per cookie. Place 8 balls onto the cookie sheets. Press down on each ball to flatten.

Bake each batch for 14–15 minutes, or until the edges appear set and lightly browned.

Cool cookies for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.

Cover leftover cookies tightly and store at room temperature for up to 1 week.