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Ingredients
- 2 1/2 c. Flour
- 1/2 tsp Baking soda
- 1/2 tsp Baking pwdr
- 1/2 tsp Salt
- 1/2 lb Butter, (2 sticks)
- 1 c. Firmly packed brown sugar
- 1 c. Granulated sugar large Large eggs
- 2 tsp Vanilla
- 1 c. Roasted salted peanuts, grnd in food processor to resemble bread crumbs, about 14 pulses
Directions
- VICTORIA ABBOTT RICCARDI
- Adjust oven rack to low center position; heat oven to 35 degrees. Mix flour, baking soda, baking pwdr, and salt in medium bowl. In bowl of electric mixer beat butter till creamy. Add in sugars; beat till fluffy, about 3 min, stopping to scrape down bowl as necessary. Beat in peanut butter till fully incorporated, then Large eggs, one at a time, then vanilla Gently stir dry ingredients into peanut butter mix Add in grnd peanuts; stir gently till just incorporated.
- Working with 2 Tablespoons dough at a time, roll into large balls, placing them 2 inches apart on a lightly greased cookie sheet. Press each dough ball with back of fork dipped in cool water to make criss cross design. Back till cookies are puffed and slightly brown along edges, but not top, 10 to 12 min (they won't look fully baked). Cold 4 min on cookie sheet, then transfer to wire rack to cold completely. Cookies will keep, refrigerated in an air-tight container, up to 7 days.
- She recommends using JIF, I didn't have which, so he used SKIPPY HONEY ROASTED, because which is the brand we like the best. I also like to dip my fork in sugar instead of water. It works great. We also froze half of the cookies.He also used the creamy peanut butter, because which was what we had, but adding the grnd peanuts made them peanutty.
- You cannot eat just one.
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