Makes about 4 dozen
1/2 c butter
1/2 c granulated sugar
1/2 c light brown sugar
2 large eggs
1 T vanilla
1 18 oz jar creamy peanut butter
2 1/2 c flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Melt butter over low heat – until it’s just barely melted, don’t cook it.
Stir in the brown sugar. Stir until it’s well liquified, then add the granulated sugar and stir again.
Let cool to nearly room temp. You don’t want to cook the eggs when you add them.
Add the eggs and vanilla and stir well. Add the peanut butter and stir well again.
Add the dry ingredients and mix just to incorporate.
Chill overnight or up to 2 days.
Form chilled dough into balls about 1″ to 1.5″ in size. Place on a greased, cool cookie sheet and mash down with a fork in the “traditional” criss-cross pattern.
Bake in a preheated 375 degree oven for 9 to 10 minutes (varies with the actual temperature of your oven).
Let the cookies cool for 2 minutes on the pan before removing to a wire rack to finish cooling.
Let the cookie sheet cool between batches or the cookies will spread excessively.