Preheat oven to 350F degrees.

In a medium mixing bowl, stir together all peanut butter, brown sugar, ¼ cup white sugar, eggs (beaten), baking powder, cocoa and vanilla until well blended. It will look creamy, smooth and glossy. You should not be able to see any egg throughout the batter.

Using a cookie dough scooper, scoop the dough and then roll it in the ¼ cup of sugar until coated. Place dough on the cookie, you may use a fork at this time to make the traditional hatch pattern on top of the cookie. Bake 11-12 minutes. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

(These cookies didn’t seem done to me at first when I first pulled them out of the oven but as they cooled they were perfect.)