The criss cross pattern on these yummy cookies makes me nostalgic for the times my Mom and I made these cookies together as I was growing up. They are crispy and light. With chocolate ice cream, they make delicious ice cream sandwiches! 1 1/2 cups peanut butter 1 cup packed light-brown sugar 1 stick (1/2 cup) softened unsalted butter 1 large egg 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking powder Preheat oven to 350oF. In a large bowl, beat together peanut butter, sugar, and butter until smooth. Beat in egg and vanilla. Slowly add flour and baking powder and mix to combine. Scoop out dough with a tablespoon and roll into balls. Place balls 2 inches apart on a parchment-lined baking sheet. Using a fork, press balls with a crisscross pattern and flatten balls to ½-inch thickness. Bake cookies until lightly golden for about 10 to 14 minutes. Cool the cookies on a wire rack and then store in an airtight container for up to 1 week.