1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
1 egg yolk
1 teaspoon vanilla
1(18 ounce) jar Peanut Butter*
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped peanuts (which I replaced with milk chocolate chips)
In a large bowl cream butter, white sugar and brown sugar until smooth. Add the eggs, yolk and vanilla; mix until fluffy. Stir in the peanut butter. Sift together the flour baking powder and salt; stir into the peanut butter mixture. Finally stir in the peanuts (or chocolate chips). Refrigerate dough for at least 2 hours.
Preheat oven to 350 degrees. Lightly grease a baking sheet. (I chose to line baking sheets with parchment paper-much easier!)
Roll dough into walnut sized balls. Place on prepared baking sheet and flatten slightly with a fork.
Bake for 12-15 minutes in the preheated oven. Cookies should look dry on top. Allow to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
Makes about 5 dozen cookies.