Mix sugars, peanut butter, butter and eggs in large bowl. Stir in remaining ingredients. Cover and refrigerate 2 hours or until firm.

Heat oven to 375°F.

Shape doughbinto 1 1/4-inch balls. Place about 3 inches apart on an ungreased cookie sheet. Flatten in crisscross patter with fork dipped in sugar.

Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from sheet. Cool on wire rack.