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Double-Peanut Peanut Butter Cookies

Source of Recipe


From "Williams-Sonoma: Cooking at Home"



List of Ingredients



• 1â…“ cups all-purpose flour
  
• ½ tsp baking powder
  
• ½ tsp baking soda
  
• Large pinch of salt
  
• ½ cup unsalted butter, at room temperature
  
• ½ cup crunchy peanut butter
  
• ½ cup granulated sugar
  
• ½ cup firmly packed dark brown sugar
  
• 1 egg
  
• 1 tsp pure vanilla extract
  
• ¾ cup salted dry-roasted peanuts, coarsely chopped
  






Instructions



1. Preheat the oven to 375° F. Lightly butter one large rimmed baking sheet.
   
   
2. In a bowl, stir together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, using an electric mixer on medium-high speed, beat together the butter, peanut butter, granulated sugar, brown sugar, egg, and vanilla until smooth and creamy, about 4 minutes.
   
   
3. On low speed, slowly add the flour mixture and beat just until the flour is incorporated. Stir in the peanuts. Scoop up about 1 tablespoon dough, roll it into a ball between your palms, and place on a prepared baking sheet. Repeat with the remaining dough, spacing the balls 3 inches apart.
   
   
4. Flatten each ball by pressing on the top with the back of a fork. (If the dough sticks to the fork, dip the fork into granulated sugar before pressing.) Each cookie should be about ½ inch thick.
   
   
5. Bake the cookies until lightly browned, about 12 minutes.
   Let cool on the pan on a wire rack for 2 minutes, then transfer to wire racks to cool completely. Store in an airtight container at room temperature for up to five days.
   
   Makes 24 cookies