Ingredients: 1 cup butter - 1 cup crunchy or creamy peanut butter (I used extra crunchy) - 1 cup white sugar - 1 cup brown sugar - 1 egg - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 1/2 teaspoons baking soda
Prep: Cream butter, peanut butter and sugars. Beat in egg. Sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour or over night. Roll into 1 inch balls and put on baking sheets. Flatten each ball with fingers or a fork to get the famous criss-cross pattern (I didn't this time around). Bake in a preheated 375 degrees oven for about 8 minutes or until cookies begin to lightly brown