MAKES ABOUT 36 COOKIES
These cookies have a strong peanut flavor that comes from extra-crunchy peanut butter as well as from roasted salted peanuts that are ground in a food processor and worked into the dough. In our testing, we found that salted butter brings out the flavor of the nuts. If using unsalted butter, increase the salt to 1 teaspoon.
2½ |
cups (12½ ounces) unbleached all-purpose flour |
½ |
teaspoon baking soda |
½ |
teaspoon baking powder |
½ |
teaspoon table salt |
16 |
tablespoons (2 sticks) salted butter, softened (see note) |
1 |
cup packed (7 ounces) dark brown sugar |
1 |
cup (7 ounces) granulated sugar |
1 |
cup extra-crunchy peanut butter, at room temperature |
2 |
large eggs |
2 |
teaspoons vanilla extract |
1 |
cup (5 ounces) roasted salted peanuts, ground in a food processor to resemble bread crumbs, about 14 pulses |
1. Adjust the oven racks to the upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
2. Whisk the flour, baking soda, baking powder, and salt together in a medium bowl; set aside.
3. In a stand mixer fitted with the paddle attachment, beat the butter and sugars at medium speed until light and fluffy, about 2 minutes, scraping down the bowl and beater as needed with a rubber spatula. Add the peanut butter and mix until fully incorporated, about 30 seconds; add the eggs, one at a time, and the vanilla and mix until combined, about 30 seconds. Decrease the speed to low and add the dry ingredients; mix until combined, about 30 seconds. Mix in the ground peanuts until just incorporated.
4. Divide the dough into 36 portions, each a generous 2 tablespoons, and roll them between your hands into balls about 2 inches in diameter. Place the dough balls on the prepared baking sheets, spacing them about 2½ inches apart. Press each dough ball twice, at perpendicular angles, with a dinner fork dipped in cold water to make a crisscross design.
5. Bake, switching and rotating the sheets halfway through the baking time, until the cookies are puffy and slightly brown around the edges but not on top, 10 to 12 minutes; the cookies will not look fully baked. Cool the cookies on the baking sheets for 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.