Add the flour, baking soda, baking powder and salt to a medium bowl. Mix until combined then set aside the dry ingredients.
1 cup (125 g) all-purpose flour, spooned and leveled, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
To a large bowl add the softened butter, brown sugar and white sugar. Cream together with an electric mixer on high speed for 1-2 minutes. (You can also use a stand mixer fit with a paddle attachment.)
½ cup (112 g) unsalted butter, softened, ¾ cup (165 g) light brown sugar, packed, ¼ cup (50 g) granulated white sugar
Then add in the egg yolks and vanilla. Mix on medium-high speed until light in color and fluffy, 1-2 minutes.
2 egg yolks, at room temperature, 2 teaspoon vanilla
Next add in the peanut butter and mix on medium speed until smooth.
½ cup (128 g) creamy peanut butter
Add in the dry ingredients to the wet ingredients and mix on low speed just until combined.
Scoop the cookie dough into 16 portions with a 2 tablespoon capacity cookie scoop. Roll each into a ball and press with a 1 teaspoon measuring spoon to make an indent. Chill the dough on a parchment paper lined baking sheet for one hour. (Chill the dough together than seperate out to bake.)
Preheat the oven to 350 degrees 15 minutes before you're ready to bake the cookies.
Arrange 6 cookies per parchment paper lined baking sheet. Bake the cookies for 10-11 minutes.
When the cookies are straight out of the oven press the centers with a ¼ cup measurig cup to make the indent deeper and scoot a large circular cookie cutter around the cookies to give them a more circular shape.
Let the cookies cool for 5 minutes on the baking sheet, then transfer to a cooling rack to finish cooling.