Optional: 1 cup chopped salted peanuts (Omit that teaspoon of salt if you use salted peanuts!)
You can add chocolate chips, coconut and candies such as M&M's.
*The picture above was taken of a batch I made using the crunchy peanut butter and I did not add extra peanuts in this batch.
How to make it
Preheat your oven to 350 degrees.
Mix the butter with the peanut butter until well combined.
Add the two sugars and stir.
Add the eggs and stir again until well combined.
Add the flour, baking soda, baking powder and salt.
On a baking pan covered in Release Aluminum foil or a silicon mat, drop large scoops of cookie dough on to the foil. I used an ice cream scooper for cookies that were approximately 5 inches in diameter after baking. (A 1/4 cup scooper)
Leave at least 2 to 3 inches of space between each cookie as they do expand in the oven.
Before baking, use the back of the scooper or your fingers to press down on the cookie dough, leaving each cookie fairly flat, about a quarter of an inch high. (You can use a fork and make lines if you like.)
Bake for 12-14 minutes until golden brown. If you want a softer cookie, bake for less time.