Not exactly unique but certainly a classic---and so easy!
From the Pantry
1 cup unsalted butter, softened
1 cup crunchy peanut butter
1 cup white sugar (plus some for rolling)
1 cup light brown sugar, packed
2-1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1-1/2 teaspoons baking soda
Use a silicone mat on a cookie sheet or spray cookie sheet with Pam.
Note: Oven temp will be 375 but dough must chill for an hour before cooking- so dont preheat too early.
Cream together butter, peanut butter and sugars. Beat in eggs.
In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Refrigerate batter for 1 hour (this step is important especially for nice criss cross patterns on top!)
Roll into 1 inch balls using hands. On a small plate, pour about 1/2 cup white sugar and roll balls in sugar, coating all over. Place balls on cookie sheet and press flat with tines of fork, making a criss cross pattern.
Bake for 10 minutes at 375 degrees or until just golden brown. Be careful not to burn. Refrigerate unrolled dough in between. Let baked cookies sit for just a few minutes and then transfer to wire racks for cooling.
Makes about 48 cookies.