Once you have the lovely butter and sugars combined, add in the egg and mix these well.
Oh, glorious peanut butter! Let's add in a full cup, and mix well. Once you have the peanut butter well incorporated, make sure to scrape the bottom, and fold everything in together, nice and pretty.
In a separate bowl, put in the flour, salt, baking powder and baking soda; whisk them together to make sure they are well mixed. While your mixer is running, slowly add in the flour mix, just until it comes together. Seriously. You do not want to over mix this. Over mixing will be the death of a soft cookie.
One of my daughter's favorite things to do is to help mix the flour, even though she usually makes a bit of a mess. But that's okay, that's a part of the fun of cooking!
Once the dough has just come together, scrape the edges of the bowl and bottom again. Scoop out about 1 Tbs of dough, and roll into a ball. Place each dough ball onto a parchment lined baking sheet. Also, at this point, preheat your oven to 350*!
You can bake them as is, but the classic peanut butter cookie has the crosshatches, so let's do a quick go-over on how to do that. It's quite simple, really. Just gently press a fork into the top of the cookie, rotate 90*, and press gently again! Perfect!
Once they are all pressed (if you want to go with the classic look!), pop them into the oven and bake for 8-10 minutes. You want these to be just starting to brown on the edges. Once they are out of the oven, let them sit on the hot pan for another 5 minutes, then transfer the cookies to a cooling rack, to cool completely.
The texture of these cookies is just perfect. They are soft, moist, and begging to be made into a sandwich cookie! The Nutella was really lovely (who doesn't love chocolate and peanut butter?!), however, like I said, jelly would be a lovely option also!