Preheat oven to 375 degrees. Prepare a large baking sheet with a Silpat or parchment paper, set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In bowl of stand mixer fitted with paddle attachment (or large bowl using hand mixer) beat together the butter, peanut butter, and both sugars until fluffy and pale in color, about 2-3 minutes.
Beat in the eggs and vanilla until well incorporated.
With the mixer running on low speed, add the dry ingredients to the wet ingredients in three additions, mix until combined.
Drop the dough by Tablespoonfuls onto prepared baking sheet.
Bake in preheated oven for 8-10 minutes until lightly golden on the bottom and around the edges.
Allow the cookies to cool on the pan for 5 minutes before removing to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days.