Ingredients: |
Ingredients: 2 1/2 cups all-purpose flour
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
16 T. salted butter, softened
1 cup packed dark brown sugar
1 cup grandulated sugar
1 cup extra-crunchy peanut butter, room temperature
2 large eggs
2 t. vanilla extract
1 cup dry-roasted salted peanuts, pulsed in food processor to resemble bread crumbs, about 14 pulses
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Directions: |
Directions:1. Heat oven to 350º. Line 2 baking sheets with parchment paper.
2. Whisk flour, baking soda, baking powder, and salt together in medium bowl, set aside.
3. Beat butter, brown sugar, and granulated sugar at medium speed until light and fluffy, about 2 minutes, scraping down bowl as needed. Add peanut butter and mix until fully incorporated, about 30 seconds; add eggs, one at a time, and vanilla and mix until combined, about 30 seconds. Reduce speed to low and add dry ingredients; mix until combined, about 30 seconds. Mix in ground peanuts until just incorporated. Give dough final stir to ensure that no flour pockets remain an ingredients are evenly distributed.
4. Working with 2 tablespoons of dough at a time, roll into balls and place 2 1/2 in. apart on prepared baking sheets. Press each dough ball twice, at right angles, with a dinner fork dipped in cold water to make crisscross design.
5. Bake until cookies are puffy and slightly brown around edges but not on top, 10 to 12 minutes (cookies will not look fully baked), switching and rotating baking sheets halfway through baking. Let cookies cool on baking sheets for 5 minutes; transfer cookies to wire rack and let cool to room temperature. |
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