In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together softened butter with brown sugar and white sugar. Beat for 1 minutes.
Add peanut butter and blend until combined.
Add vanilla, blending again. And then one egg at a time, blending until combined.
In a medium mixing bowl, soft together baking powder, baking soda, salt and flour.
Add to wet mixture until just combined.
Chill for 30-60 minutes until dough is set.
Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat.
Shape dough into 1-inch balls and then roll in a bowl of white sugar.
Place cookies 2 inches apart on prepared baking sheet.
Flatten each cookie using a fork dipped in sugar (to prevent sticking) to make a crisscross pattern.
Bake cookies 11-12 minutes or until right before they start to brown. Cool on baking sheet for 2-3 minutes, then carefully transfer to a cool rack.
Store in an airtight container.
If you've tried this recipe, come back and let us know how it was!
Notes
If you want some chocolate for your peanut butter, try dipping or drizzling chocolate onto your cookies! Recipe adapted from Jiffy Peanut Butter.