1. Preheat oven to 180°C.
  2. Combine the butter and Pic’s Peanut Butter using an electric mixer.
  3. Blend in the sugar, brown sugar, egg, vanilla, baking soda, baking powder, and about half of the flour.
  4. Mix until combined, then blend in the remaining flour.
  5. If the dough is slightly sticky, cover it and put in the refrigerator for 15-30 minutes.
  6. Pinch off bits of dough and roll into balls 3-4 cms across.
  7. Roll each ball in the extra sugar and place on an ungreased cookie sheet, leaving room between each for flattening.
  8. Flatten each ball using the tines of a fork to make criss-cross pattern.
  9. Bake for 8-10 minutes, or until the tops of the cookies just barely start to brown.
  10. Allow the cookies to cool on a wire rack.