1 cup creamy peanut butter use Jif or Skippy type peanut butter

1/2 cup butter softened

1/2 cup white sugar

1/2 cup brown sugar

1 egg

1 tablespoon vanilla extract

1 1/2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

DIRECTIONS:

Preheat the oven to 350 F. Line 2 baking pans with parchment paper, if desired.

In a large mixing bowl, cream together the peanut butter, butter, sugar and brown sugar. Beat together until smooth & creamy best if using a stand mixer or hand mixer.

Add the egg and vanilla extract and continue to mix until well combined.

In a small mixing bowl, whisk together the flour, baking powder, and salt. Stir in the flour mixture to the butter and sugar mixture and mix until well combined.

Use a cookie dough scoop, or spoon the dough into 1 inch balls. Roll in white granulated sugar if you desire and place onto baking sheet.

Using a fork, press down on each ball of dough to flatten, creating a criss-cross pattern.

Bake for 8-9 minutes. Do not over bake. Let cool on the baking sheet for a few minutes and then transfer to a wire rack.

These keep well for a couple of days in an airtight container.