• In a large bowl cream butter, peanut butter, and both sugars together with an electric mixer.
  
• Mix in eggs.
  
• In a medium bowl combine flour, baking powder, salt, and baking soda.
• Add dry ingredients into butter mixture.
• Stir batter so that all is combined well.
• Refrigerate for 1 hour.
• Preheat oven to 375 degrees F.
• Roll dough into 1-inch balls and place on a non-stick baking sheet.
  
• Using a fork, flatten each ball making a criss-cross pattern.
• Bake for 10 minutes.
• Cool on wire rack and serve.
  

By refrigerating the dough the cookie bakes more evenly and keeps that criss-cross pattern.

• Sprinkle with sugar if you’d like.