Ingredients

Instructions

  1. Heat oven to 350°.
  2. Sift together the flour, baking powder, baking soda and salt, set aside.
  3. Cream the butter, shortening, and both sugars in a large bowl with an electric mixer at medium speed until light and fluffy.
  4. Add eggs one at a time, beating well after each addition, then mix in the peanut butter.
  5. Add the flour mixture by the cupful and beat at low speed to mix well.
  6. Shape the dough into 1 inch balls and place on ungreased baking sheets (I line the sheets with parchment paper) about 2 inches apart.
  7. Press each cookie twice in each direction with a lightly floured fork to make a crosshatch design.
  8. Bake 10-12 minutes.
  9. ***Do not overbake--they will still be a bit pale, but if you overbake, they won't be chewy on the inside.
  10. ***Use a spatula to transfer to a rack to cool.