Using a medium bowl, whisk together the flour, baking soda, baking powder and salt; set bowl aside.

Using a countertop mixer, cream together the butter and both sugars until light and fluffy (2-3 minutes on medium speed).

Add peanut butter, egg and vanilla; mix on medium-low speed until well combined.

Add flour mixture; mix on medium-low speed until well combined.

Cover and refrigerate for at least 2 hours. (Note: This dough can be refrigerated overnight, too.)

Preheat oven to 350°F.

Roll dough into 1” balls.

Place ½ cup of powdered sugar in a small bowl. Roll each ball in powdered sugar until well coated. Place dough 2” apart on 2 parchment-lined cookie sheets.

Place cookie sheets in refrigerator for 15 minutes.

Bake for 16-20 minutes at 350°F, or until cookies are golden brown. Let cookies cool before removing from pan.

Place remaining ¼ cup of powdered sugar in a shallow bowl. Carefully dip tops of each cookie in the powdered sugar.