Ingredients:
2 sticks butter, softened to room temperature
1 1/2 cup granulated sugar
1 1/2 cup brown sugar
2 large eggs
2 tsp vanilla
1 3/4 cup creamy peanut butter
3 1/4 cup flour
1 1/2 tsp baking soda
1 tsp baking powder
3/4 tsp salt

NOTE: You’ll need an extra half hour with this recipe, as you’ll be chilling the dough before cooking it.

Preheat oven to 350 degrees.

Cream together butter, granulated sugar, and brown sugar. Mix in the peanut butter. Beat in eggs, one at a time. Mix in vanilla and stir on medium speed until all ingredients are combined. Set aside.

Combine flour, baking soda, baking powder, and salt in a food processor. Pulse a few times until combined. Add slowly to wet mixture, stopping to mix it in as you go.

Once the ingredients are all combined, chill the dough for half an hour before using it.

Form balls that are about 1 1/2 Tbs worth of dough — a little smaller than a golf or ping-pong ball. Lay them out on a large baking sheet covered with foil or a silicone mat (or just spray it with a little cooking spray), about 1-2 inches apart. Then press a fork on top for that classic peanut butter cookie look. Sprinkle tops with a little granulated sugar and bake at 350 degrees for 11-13 minutes. Cool 5 minutes on hot baking sheet to set them, then transfer to cooling rack.

*You can also opt to roll the balls in the sugar and then put them on the baking sheet and use the fork on them.