Ingredients: |
Ingredients: 2.5 c flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
16 Tbsp butter, softened
1 c dark brown sugar
1 c white sugar
1 c extra-crunchy peanut butter, room temperature
2 large eggs
1 c salted dry-roasted peanuts, pulsed in food processor to resemble break crumbs, about 14 pulses.
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Directions: |
Directions:1. Adjust oven racks to upper-middle and lower middle positions and heat 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. Using stand mixer fitted with paddle, beat butter, brown sugar, white sugar on 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 beat until combined, about 30 seconds. Reduce speed to low and add flour mixture; mix until combined, about 30 seconds. Mix in ground peanuts until just incorporated. Give dough final stir by hand to ensure no flour pockets remain and ingredients are evenly distributed.
4. Working with 2 Tbsp of dough at a time, roll into balls and space them 2.5 " apart on prepared sheets. Press each dough ball twice, at right angles, with dinner fork dipped in cod water to make crisscross design.
5. Bake until cookies are puffy and slightly brown around the edges but not on top, 10-12 minutes (cookies will not look fully baked) switching and rotating sheets
halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack. Repeat with remaining dough. Let cookies cool completely before serving. |
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