Chunky Peanut Butter Cookies

• 1 1/2 cups all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 stick unsalted butter, softened
• 1/2 cup chunky natural peanut butter
• 3/4 cup granulated sugar
• 1/4 cup packed dark brown sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract

1. Preheat the oven to 350 and position racks in the upper and lower thirds.
2. In a medium bowl, whisk the flour with the salt, baking soda and baking powder.
3. In a large bowl, using an electric mixer, beat the butter, peanut butter and both sugars at high speed until pale and fluffy, 2 minutes.
4. Beat in the egg and vanilla.
5. At low speed, gradually beat in the dry ingredients until just incorporated.
6. Form half of the dough into 1-inch balls and arrange them 2 inches apart on 2 large baking sheets.
7. Using a fork, gently press the tops of the cookies to form a crosshatch pattern.
8. Bake the cookies for 12 to 15 minutes, until lightly browned; shift the baking sheets from top to bottom and front to back halfway through baking.
9. Let the cookies cool on the baking sheets for 2 minutes before transferring them to a rack to cool completely.
10. Let the baking sheets cool slightly, then repeat with the remaining dough.

flour, kosher salt, baking soda, baking powder, unsalted butter, chunky natural peanut butter, sugar, brown sugar, egg, vanilla

Taken from www.foodandwine.com/recipes/chunky-peanut-butter-cookies (may not work)