This all-time favourite tastes great and is easy to make. Try using “natural” peanut butter (the kind that separates – stir it together first) or crunchy peanut butter in the recipe. This recipe makes about two dozen cookies.
Use a wooden spoon or electric mixer to beat the butter and peanut butter until combined, about 30 seconds.
Add the sugar, baking soda and powder, and beat until combined.
Add the vanilla and the egg and beat until combined.
Stir in the flour until incorporated. The dough will become thick and difficult to work at this point; you may want to chill it for an hour or so until it’s easier to work with.
Heat oven to 170 degrees C (350 degrees F).
Roll dough into 1-inch balls and place them a few inches apart on the greaseproof paper set out on trays.
Butter the tines of a large fork and use it to press the cookies flat. Make a design of perpendicular lines with the fork. Re-butter the fork as necessary. You can also dip the buttered fork into granulated sugar before pressing; some of the sugar will then stick to the cookies.
Bake for 10 minutes or until just starting to brown around the edges.
Remove from the greaseproof paper to cool.