Peanut Butter Cookies
NOTE: In our
testing, we found that salted butter helps bring out the flavor of
the nuts. If using unsalted butter, increase the salt to one
teaspoon. Makes about 3 dozen
cookies.
21/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 pound (2 sticks) salted butter, softened but still firm
1 cup packed brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter, at room temperature
2 large eggs
2 teaspoons vanilla extract
1 cup roasted salted peanuts, ground in food processor to resemble bread crumbs, about 14 pulses
INSTRUCTIONS:
1. Adjust oven rack to low-center position. Heat oven to 350 degrees. Line large cookie sheet with parchment paper.
2. Whisk flour, baking soda, baking powder, and salt together in medium bowl; set aside.
3. Either by hand or with electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.
4. Working with generous 2 tablespoons each time, roll dough into 2-inch balls. Place balls on parchment-lined cookie sheet, leaving 21/2 inches between each ball. Press each dough ball twice with dinner fork dipped in cold water to make crisscross design (see figure 10).