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

In a mixing bowl, cream together softened unsalted butter, light brown sugar, and granulated sugar for about 1-2 minutes until light and fluffy.

Add egg yolks and vanilla extract, mixing for another 1-2 minutes until well combined.

Incorporate the creamy peanut butter and mix until thoroughly combined.

Gradually add all-purpose flour, baking soda, baking powder, and salt. Stir gently until just combined.

Scoop out dough portions to form roughly 16 balls, spacing them about 2 inches apart on the prepared baking sheets.

Bake for 10-11 minutes, removing when the edges start to turn golden brown.

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