Instructions

1. Place VERY soft butter into a small mixing bowl, a large cereal bowl will work perfectly. To achieve the right consistency, soften the butter in the microwave, heating it in 10-second intervals and checking in between. It should be soft and pliable, similar to butter left out overnight, but not fully melted. (Note: The soft butter makes it easier to mix the butter and the peanut butter with the sugars without a mixer.)
2. Add the peanut butter, the granulated sugar and the brown sugar to the bowl. Mix the sugars with the butter and peanut butter with a spoon until it is fully combined.
3. Add the egg yolk and the vanilla extract and continue mixing with a spoon until the dough is light and fluffy.
4. Add the baking soda and the baking powder, stir until combined.
5. Add the flour and stir only until the flour is mixed with the rest of the cookie dough.
6. Separate the dough into three portions depending on how many and how big you want your cookies to be.  (We made two bakery style sized cookies and one regular sized cookie.) Place the dough balls on a cookie sheet.  Use a fork to make a cross hatch pattern on the dough balls.  This will make the classic peanut butter cookie pattern on the top and slightly flatten the dough.
7. Bake in an oven preheated to 375 degrees, for 8-9 minutes.  The edges of the cookies will be golden brown when they are done. If you like your cookie a little softer in the center, check it starting at the 7 minute mark.
8. Cool and enjoy!