Preheat oven to 350°F.
In a medium bowl, whisk together flour, baking soda, baking powder and salt until well combined.
Beat butter until light and fluffy, gradually adding white sugar. Beat in brown sugar in batches until incorporated. Beat in eggs, then mix in peanut butter. Add vanilla and butter schnapps (if using - if not using schnapps, vanilla may be doubled).
On low speed, stir in dry ingredients, mixing only until dry ingredients are moistened. Stir in almonds last.
Line a baking sheet with parchment paper or silicone baking sheets.
Roll dough into balls and arrange on baking sheets 2 inches apart. Press down with the tines of a fork in a criss-cross pattern. Press M&M'S® into the top of the cookies.
Bake at 350°F 10-12 minutes or until cookies are lightly golden on edges; be careful not to over bake as these are best slightly under baked and you do not want to brown them.
Variation: May be made without the M&M'S®, if desired.
Submitted by: CM
