adapted from Annie's Eats: http://annies-eats.com
3 cups all-purpose flour
1 cup sugar
1½ tsp. baking soda
1 tsp. baking powder
½ tsp. salt
¼ cup vegetable shortening
4 tbsp. unsalted butter, at room temperature. I used I can't believe it's not butter sticks.
1 cup creamy peanut butter
3/4 cup of honey
2 large eggs
Preheat oven to 350 degrees
Combine and whisk together the dry ingredients (flour, sugar, soda, powder, and salt) and set aside.
In a mixer bowl, add shortening and butter and cream together. Add peanut butter and honey and beat until incorporated. Add 1 egg at a time, beating into the mixture until combined.
While the mixer is on stir or low, slowly add the dry ingredients to peanut butter mixture. I usually add about a large spoonful at a time to make sure the flour doesn't end up on me or the floor.
Beat until all flour is incorporated.
Using a cookie scoop or teaspoon make small balls of cookie dough and place on an ungreased cookie sheet about a couple of inches apart. Just before putting in the oven, use a small fork and press it gently on the top of the ball making a criss cross design.
Bake for 10 minutes. I was reading that the secret to chewy peanut butter cookies is to undercook them in the oven because they will finish cooking on the pan. Remove from the pan after about 5 minutes and transfer to a wire rack for cooling.