Place the butter in a nonstick skillet set over medium heat.

Allow to melt and then constantly stir until bubbling and brown, about 5 minutes. You should notice the butter will slightly foam and smell toasted.

Remove butter from the heat and transfer to a small bowl and let completely cool. It will solidify slightly but that's ok.

Once the butter has cooled add it to the bowl of a stand mixer fitted with the paddle attachment.

Add in the granulated sugar and beat until well combined.

Add in the peanut butter, egg, and vanilla extract and mix to combine.

In a small mixing bowl add flour, baking soda, and baking powder. Whisk to combine.

Turn the mixer on low speed and slowly incorporate it into the flour mixture.

When fully mixed add the bowl to the refrigerator for 30 minutes to help chill the dough.

When the dough is just about done chilling preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

Scoop out the chilled dough into 1 inch balls and place onto the prepared baking sheet pan 2-3 inches apart.

Using a fork flatten the cookies and make a crisscross pattern on the cookies.

Bake until the edges begin to turn golden brown, about 15 minutes.

Transfer to a wire rack to cool and store in an airtight container for up to 1 week.