Who doesn't love a peanut butter cookie? The rich, peanut flavor after a bite through the crunchy exterior make these cookies crave-worthy. I've tried many a peanut butter cookie recipe, but this version (adapted from a Cook's Illustrated cookbook) is my all-time fave. Adding ground whole peanuts to the batter lends extra flavor and texture to this cookie. Bet you can't eat just one! Makes about 3 dozen.
2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup dry-roasted peanuts, ground in the food processor or chopper until the consistency of coarse bread crumbs(Measure the peanuts before grinding!)
8 ounces (2 sticks) unsalted butter, softened
1 cup brown sugar
1 cup granulated sugar
1 cup peanut butter
2 extra-large eggs
2 teaspoons vanilla extract
Preheat the oven to 350-degrees. Line baking sheets with silicon baking liners or parchment.
Whisk together the dry ingredients and peanuts in a medium bowl until very well combined. Set aside.
In the bowl of an electric mixer beat the butter until light and creamy. Add the sugars and beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
Slowly stir in the dry ingredients until well-combined, don't over-mix.
Shape into 2-inch balls. ( I use a small scoop to portion, then roll to smooth.) Place on baking sheets and flatten with the tines of a fork in a criss-cross pattern.
Bake until puffed and lightly browned, 10-13 minute. The cookies will finish cooking on the baking sheets after removing from the oven and cooling on the baking sheets for 4 minutes. When firm, transfer to a rack to finish cooling.