1cupof Sugarplus 2 Tablespoons for the top of the cookies
1cupof Peanut Buttercreamy or crunchy
2large Eggs
2teaspoonsof Vanilla
2 1/2cupsof Flour
1/2teaspoonof Baking Soda
3/4teaspoonof Baking Powder
1/4teaspoonof Saltoptional if using salted butter
1cupof Roasted Salted Peanutsground or finely chopped to resemble breadcrumbs
Instructions
In a big mixing bowl, cream together the butter, brown sugar, and sugar for a whopping 4 minutes. Keep going until it's light and fluffy, scraping the sides of the bowl often.
Add the eggs and vanilla, beat for another joyful minute. Then, fold in the peanut butter.
Stir in the flour, baking soda, baking powder, and salt. Don't forget to fold in those finely ground or chopped roasted salted peanuts.
Let the dough chill for at least 1 hour or, even better, overnight. Once chilled, preheat your oven to 350 degrees and line a cookie sheet with parchment paper.
Roll the dough into 2-inch balls. Take the remaining sugar and put it in a small bowl. Roll the cookie dough balls in sugar to coat them. Place them on the cookie sheet and press each ball twice with a fork to create a crisscross design.
Bake for 10-13 minutes or until the edges turn a lovely light golden color. Remember, don't overbake! These cookies are meant to be soft and chewy. Let them rest for at least 5 minutes before moving them to a cooling rack.
Notes
And here's a helpful tip: You can use a mini food processor or a regular food processor to grind the peanuts. If you prefer, a good ol' knife works too—just finely chop them into small pieces. Happy baking!