There`s a reason these cookies are called classic. They remind me of being a child, especially when they`re fresh from the oven. I love the crisscrosses on them. Everything is nostalgia.
Watch out though! Make sure the cookies are put 2 inches apart; they sure spread out. And keep an eye on them, they brown easy and burning them would be just heartbreaking.
Recipe from Better Homes 100 Best Cookies Magazine
½ cup softened butter
½ cup peanut butter
½ cup granulated sugar (plus a bit more for rolling the cookie balls in before baking)
½ cup packed brown sugar (or ¼ cup honey)
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon vanilla
1 ¼ cups all-purpose flour
1. Preheat oven to 375F. In a large bowl combine butter and peanut butter. Beat with electric mixer on medium to high speed for 30 seconds. Add the ½ cup granulated sugar, brown sugar, baking soda and baking powder. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. If necessary, cover and chill about 1 hour or until dough is easy to handle. (Ours didn’t need chilling, but if your dough is too soft and sticky or want extra tender cookies, chilling will help!)
2. Place additional granulated sugar in a small bowl. Shape dough into 1-inch balls. Roll balls in sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Using the tines of a fork flatten balls by making crisscross marks on top.
3. Bake in preheated oven for 7 to 9 minutes or until the bottoms are lightly browned. Transfer cookies to a wire rack to cool. Makes about 36 cookies.