Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, combine the softened unsalted butter, light brown sugar, and granulated white sugar. Beat on medium speed for 1-2 minutes until light and fluffy.

Add the room-temperature egg yolks and vanilla extract. Mix on low speed until well incorporated.

Gradually add the creamy peanut butter, mixing until smooth.

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Slowly add this mixture to the wet ingredients until just combined.

Scoop out the dough and roll it into 16 equal balls, each about 2 tablespoons. Place on prepared baking sheets, spaced at least 2 inches apart.

Bake for 10-11 minutes until golden around the edges. 10 minutes for chewier cookies, 11 minutes for crispier edges.

Let cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.