This recipe makes 4-5 dozen cookies.

TUESDAY’S TIP: I split the dough into thirds and with wax paper makes cookie rolls. I freeze 2 of the rolls for future use and make 1 tray at a time so they are always fresh baked and I only make the mess once for 3 batches.

1 cup butter, softened
1 cup creamy peanut butter*
1 cup sugar
1 cup packed light brown sugar
2 JUMBO eggs
2 1/2 cups flour
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

• Preheat oven to 375 degrees.
• Cream butter and peanut butter together. Be sure and scrape sides of bowl.
• Add sugars and cream again.
• Add 1 egg at a time until well blended.
• Sift together dry ingredients and add in thirds until well blended.
• Divide dough into thirds.
• Roll 12 walnut sized balls.
• Flatten with a fork.
• Bake 10-12 minutes.
• On wax paper roll the other 2 portions of dough and freeze for future use.
• I sometimes dip them in melted almond bark.

*I prefer JIF or Skippy peanut butter