Step 1

Preheat oven to 350 degrees F. On waxed paper, combine flour, baking powder, baking soda, and salt.

Step 2

In large bowl, with mixer on medium speed, beat butter, brown sugar, and 1 cup granulated sugar 2 minutes or until creamy, occasionally scraping bowl with rubber spatula. Reduce speed to low; beat in vanilla, then eggs, 1 at a time, beating well after each addition. Add peanut butter and beat on medium speed 2 minutes or until creamy. Reduce speed to low; beat in flour mixture just until blended, occasionally scraping bowl.

Step 3

Drop dough by rounded measuring tablespoons, 2 inches apart, on ungreased large cookie sheet. Place remaining 2 tablespoons granulated sugar on plate or sheet of waxed paper. Dip tines of fork in sugar, then press twice into top of each cookie, making a crisscross pattern.

Step 4

Bake cookies 12 to 14 minutes or until lightly browned at edges. Cool cookies on cookie sheet 2 minutes. Transfer cookies to wire rack to cool completely. Repeat with remaining dough and sugar. Store cookies in tightly covered container at room temperature up to 2 weeks or in freezer up to 3 months. Serving size = 1 cookie