• Preheat oven to 350F.
• In a small bowl, stir together the flour, baking soda, baking powder and salt. Set aside.
• In a large bowl, beat together the butter and peanut butter thoroughly.
• Add the sugars and beat for 2 minutes, until creamy and light.
• Add the egg and vanilla extract, beat for 30 seconds, then slowly incorporate the flour mixture until just incorporated.
• Use a cookie scoop to portion out the dough on a lined cookie sheet.
• Use a fork to press down on the cookies, flattening them and making a classic criss-cross pattern.
• Bake cookies for 8-10 minutes until lightly golden and set.
• Cool on the cookie sheet for about 30 minutes.
• Melt candy melts in a microwave-safe bowl for 25 seconds. Stir and reheat as needed.
• Dip each cookie individually in the melted candy melts, covering up to one half of each cookie.
• Place cookie back on the cookie sheets and decorate with Christmas sprinkles as desired.
• Allow candy melts to set before storing or serving.

Makes approximately 24-28 cookies.