Super-Nutty Peanut Butter Cookies - From Peg

Courtenay

½ cup semi-sweet chocolate chips

1 cup bittersweet (70%) chocolate chips

2 ½ cups unbleached all-purpose flour

½ tsp baking soda

½ tsp baking powder

½ tsp salt

½ lb butter, salted (2 sticks)

1 cup packed dark brown sugar

1 cup granulated sugar

1 cup extra-crunchy peanut butter

2 large eggs

2 tsp vanilla extract

1 cup salted Spanish peanuts, crushed (use ziplock and crush with rolling pin)

Preheat over to 350 degrees.

Mix flour, baking soda, baking powder, and salt in a medium bowl.

In mixer, beat butter till creamy. Add sugars and beat until fluffy, about 3 minutes, stopping to scrape down sides of the bowl as necessary. Beat in peanut butter until fully incorporated. Add eggs one at a time, and vanilla.

By hand, gently stir dry ingredients into peanut butter mixture. Add ground peanuts and chips. Stir gently until just incorporated.

With a medium cookie scoop (1.5 tbs), place balls 2 inches apart on a parchment-covered cookie sheet.

Press each dough ball with back of dinner form dipped in ice cold water to make crisscross design. Bake until cookies are puffed and slightly brown along edges, but not on top, about 14 to 16 minutes for crispy cookies. (They will not look fully baked.)

Cool cookies on cookie sheet until set, about 4 minutes. Then transfer to wire rack to cool completely.

Cookies will keep in an airtight container up to 7 days.

Original directions said to cook for 10 to 12 minutes.

Peg bakes at 365 as her oven runs cool.

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