Recipe by Elise Bauer ^[1]

1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter, room temperature
1/2 cup peanut butter
1 egg
1 1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

1. Cream the butter for 2 minutes. Add the sugars, cream for 2 more minutes. Mix in the peanut butter and egg. 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. (Note, this I did not do, we HAD to have our cookies right then and there. They still came out delicious, but I wander how much better they would have been if they had some chillin’ time!)

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, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.

Makes about 2 dozen cookies – but beware their powers!

For chewier cookies, bake at 300°F for 15 minutes.