Preheat oven to 375 degrees F. Lightly grease cookie sheets or use the Silicone Baking Mats to prevent the cookies from sticking. I personally recommend that you use the Silicone Baking Mats as nothing sticks to them.
In a large bowl, cream butter or margarine, granulated sugar, brown sugar, and peanut butter until light and fluffy. Stir in egg, flour, baking powder, baking soda, and baking salt.
Using your hands, roll dough by teaspoonfuls into approximately 1-inch small balls; place balls onto the prepared cookie sheets spaced about 2 inches apart. Flatten each ball into a crisscross pattern with a fork that has been dipped in water.
To make a crisscross desigh, dip a dinner fork into a small bowl of cold water and then press the fork into the dough ball. Rotate the fork 90 degrees and press it into the dough ball a second time.
Bake 10 to 12 minutes or until cookie edges are golden and centers have puffed and are beginning to deflate, approximately 10 to 12 minutes. Switching and rotating baking sheets half-way through bakinglight. NOTE: Do not over bake as the bottoms of the cookies will burn easily.
Remove from oven and cool on wire cooling racks.
* Do not use old-fashioned style peanut butter or freshly-ground peanuts.
Peanut Butter Cookies Recipe: https://whatscookingamerica.net/cookie/peanutbuttercookie.htm