Here’s what you need:
2 1/3 cups white sugar
1 cup butter – room temperature
1 16 oz. jar creamy peanut butter
2 1/4 cups flour – sifted
1 ½ tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1. Cream the butter and sugar for 5 minutes. Add eggs one at a time then add the peanut butter. Mix together the dry ingredients – flour, baking soda, baking powder and salt. Stir into the sugar butter mixture.
2. Wrap dough in plastic and refrigerate at least 3 hours.
3. Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 15 minutes. For chewier cookies, bake at 300°F for 20 minutes. Let it cool on baking sheets for a minute; transfer to rack to cool completely.
Makes 65 cookies. Using small ice cream scoop