Peanut Butter Cookies

Preheat your oven to 350 degrees F (175 degrees C) and line your baking sheet(s) with parchment paper.
In a large mixing bowl, or the bowl of your stand mixer, cream together the butter, peanut butter, sugar, and light brown sugar until creamy.
Add the eggs, vanilla extract, baking soda, baking powder, and salt then mix until smooth. *Add 1 tablespoon of your flour if the wet ingredients start to 'curdle' with the addition of the eggs.
Stir in the flour until it has been completely incorporated into the dough.
Shape the dough into 1 inch round balls, roll them in sugar if desired. Place onto parchment paper-lined baking sheets with approximately 2 inches of spacing between each cookie.
Use a fork to gently press the cookies down to about half the height. Criss-cross the tine marks to make the usual checkered pattern of peanut butter cookies.
Bake at 350 degrees F (175 degrees C) for 8-10 minutes, or until the cookie edges begin to brown slightly.
Remove cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring the cookies to a wire cooling rack to cool completely.

Ingredients