Ingredients

• 1 1/2 cups all-purpose flour shopping list
• 1/2 teaspoon baking powder shopping list
• 1/2 teaspoon baking soda shopping list
• 1/2 teaspoon salt shopping list
• 1 cup creamy or chunky peanut butter shopping list
• 1/2 cup ( 1 stick ) butter or margarine, softened shopping list
• 1/2cup firmly packed light brown sugar shopping list
• 1/2 cup granulated sugar shopping list
• 1 large egg shopping list
• 1/2 teaspoon vanilla extract

How to make it

• Preheat oven to 400 degrees
• In a medium bowl sift to combine flour, baking powder, baking soda and salt
• In a large bowl beat together peanut butter, butter, brown sugar, and granulated sugar until smooth.
• Add in egg and vanilla
• Combine flour mixture with peanut butter mixture, scrapping the sides of the bowl to insure batter is well blended.
• Cover bowl with plastic and place in frig for 20 minutes
• Using a teaspoon drop batter 1 inch apart on an ungreased cookie sheet.
• Using a fork make crisscross pattern flattening cookies slightly.
• Bake for 10 to 12 minutes per your oven

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup packed light brown sugar
1 cup granulated white sugar
1 cup crunchy peanut butter
2 large eggs
2 teaspoons vanilla extract
1 cup finely chopped peanuts

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.

2. Sift together the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.

3. In a large bowl, cream butter, brown sugar, and white sugar until smooth. Stir in peanut butter until fully incorporated.

4. Add the eggs, mixing in one at a time, then add the vanilla. Mix well.

5. Gently stir the dry ingredients into the peanut butter mixture. Stir in peanuts.

6. Roll dough into walnut sized balls. Place on the cookie sheet then use a fork to flatten slightly in the middle (use a crisscross pattern).

7. Bake for 10 to 12 minutes in the preheated oven. Cool on baking sheets for 4 minutes, then transfer to wire racks to cool completely. Makes about 36 cookies.