• 2 and one-half cups all-purpose flour
• 1 teaspoon baking powder
• One-half teaspoon baking soda
• One-half teaspoon salt
• One-half cup (1 stick) unsalted butter, at room temperature
• One-half cup solid vegetable shortening, at room temperature
• 1 cup (packed) dark brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 cup creamy peanut butter, at room temperature

2. Sift together the flour, baking powder, baking soda, and salt and set aside.

3. Cream the butter, shortening, and both sugars in a large bowl with an electric mixer at medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the peanut butter.

4. Add the reserved flour mixture by the cupful, beating at low speed to mix well.

5. Shape the dough into 1-inch balls and place on ungreased baking sheets 1 and one-half to 2 inches apart. Press each cookie twice in each direction with the back of a fork to make a crosshatch design and to flatten the cookie to about one-quarter inch thick.

6. Bake in the center of the oven until golden, 10 to 12 minutes. Using a metal spatula, transfer to a rack to cool. Store in an airtight container for up to 1 week.