In the bowl of a stand mixer, cream together butter and sugars. Add eggs and beat until combined. Scrape down the sides of the bowl and add vanilla and peanut butter, beating again until combined.

Add flour, baking soda, baking powder and salt to the mixture. Mix on low until combined. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.

When ready to bake, preheat oven to 350 degrees. Line 2 baking sheets with silicone mats or parchment paper.

Roll approximately 1 1/2 to 2 Tbsp of dough into a ball. Place on rimmed baking sheets.

Bakes 12 to 15 minutes. Cool for 10 minutes on the baking sheets, before removing to cooling racks to finish cooling.

To make the icing, add egg whites and vanilla to a large bowl of a stand mixer. Beat until frothy. Slowly add confectioner's sugar and mix on low until the sugar is completely incorporated. Turn speed up to high and beat until the mixture forms stiff, glossy peaks, mixing for approximately 5 to 7 minutes. Add black In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Remove 1/3 of the icing in the bowl to a smaller bowl.

To the smaller bowl, add black food coloring 1/2 tsp at a time until the mixture is desired shade of black. Transfer to a small piping bag and set aside for the moment.

Gently spoon the white royal icing onto the center of a completely cooled cookie. Slowly smooth the icing with the back of a spoon into a circle on top of the cookie.

Place a small dot of black icing in the center of each cookie. Working from just to the left of that dot start counterclockwise, make a spiral working out to the edge of the cookie. Using a toothpick, starting with the dot in the center, run a line from the center to the edge of the cookie. Repeat all around the cookie to form a spiderweb, approximately 5-6 lines.

Repeat this with the remaining cookies. Let set until the icing is set, approximately 1 hour.