Preheat Oven to 375°F

1 cup butter
1 cup sugar
1 cup dark brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup natural peanut butter (not hydrogenated)

3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt

12 oz. chocolate chips (optional)

Cream butter, eggs, sugars and vanilla together. Mix in peanut butter until smooth. In a separate bowl, mix flour, baking soda and salt together until well combined. Gradually add this flour mixture to the dough until blended, scraping down the sides of the bowl occasionally.

Roll dough into 1 1/1 inch balls and place on ungreased cookie sheets. Using a dinner fork, press down lightly on each ball until an impression is made and the ball is almost 2/3 of its original height. Repeat fork impression in a perpendicular direction, pressing until ball is about 1/2 its original height.

Bake 11 - 13 minutes until edges just begin to brown. If you like a crispier cookie, then you can bake an additional couple minutes to brown more—these cookies are fairly forgiving to overcooking. Cool on cookie sheets for 1 - 2 minutes (skip if you baked cookie longer to brown more) before removing to cooling racks. Cookies will be crisp on the edges with just a hint of moistness in the center. Makes roughly 30 cookies.

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