I had this recipe years ago and lost it and just refound it and wanted to share. I figured that people here might enjoy it. It's not my fave PB cookie but I know a lot of people who like it a lot. These are the quantities given for the cookie. This is from a demo the owner once gave at a cooking school a long time ago. I do not have the temp and baking time written down because I always do this by feel. I usually bake these at 350 for about 6 to 8 min. You want to be careful to not overbake them. They will look like scoops and not change shape at all. This is how the middles almost taste like raw dough and sort of "fudgey" dense.
City Bakery Peanut Butter Cookies
1/2 pound unsaltd butter
5 1/2 ounces white sugar
5 1/2 ounces light brown sugar
9 1/2 ounces AP flour
1 lb 2 ounces peanut butter (I use skippy, do not use natural types)
cream the butter and sugars till fluffy, add the PB and eggs, then the flour. There is no salt or leavening in this recipe. This is why they look the same as they do before baking, they really do not "rise" or spread at all.
Using a regular sized cookie scoop make scoop sized portions and leave the shape that way. Bake as I stated above. I hope someone out there who likes these cookies enjoys being able to make them at home now.