Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Unsalted butter, softened |
| 1 cup | Crunchy peanut butter |
| 1 cup | Granulated sugar |
| 1 cup | Light brown sugar, firmly packed |
| 2 \N | Eggs |
| 2½ cup | All-purpose flour |
| 1 teaspoon | Baking powder |
| 1½ teaspoon | Baking soda |
| ½ teaspoon | Salt |
Cream together butter, peanut butter and sugars. Beat in eggs. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour. Roll into 1" balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 deg F oven for about 10 minutes or until cookies begin to brown. Do not over-bake. Makes 4 dozen cookies.