Do not overbake--they will still be a bit pale, but if you overbake, they won't be chewy on the inside.
Use a spatula to transfer to a rack to cool.
Heat oven to 350?.
Sift together the flour, baking powder, baking soda and salt, set aside.
Cream the butter, shortening, and both sugars in a large bowl with an electric mixer at medium speed until light and fluffy.
Add eggs one at a time, beating well after each addition, then mix in the peanut butter.
Add the flour mixture by the cupful and beat at low speed to mix well.
Shape the dough into 1 inch balls and place on ungreased baking sheets about 2 inches apart. Press each cookie twice in each direction with a lightly floured fork to make a crosshatch design. Bake 10-12 minutes.
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