A little over a year ago I made these and they were great but this recipe seemed like a thicker cookie, something more bakery style. This cookie did come out thicker and the ground up peanuts used do give the cookie a nice crunch and peanut taste, however, I still think this one is every bit as good. I think the peanut butter chips give a more "peanutty" flavor.
But, don't get me wrong. These are delicious, nice and moist. One additional step I'd make would be to dip them in sugar before baking. And you don't have to put in the chocolate chips or chunks...up to you!
Thick and Chewy Peanut Butter Cookies ( found here)
Makes about 3 doz.
2 1/2 cups AP flour ( I used 12.2 ozs.)
1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
2 sticks unsalted butter, softened but still cool
1 1/2 cups packed light brown sugar
1/2 cup sugar
1 cup creamy peanut butter
3 large eggs
2 tsp. vanilla
1 cup roasted salted peanuts
1 cup chocolate chips or chunks (optional)
1. In a medium bowl, whisk 1 1/2 cups of the flour, baking soda, baking powder, and salt. Set aside.
2. Place the reamining 1 cup of flour with the roasted salted peanuts in a food processor and pulse til ground, 15 one second pulses.
3. Stir mixture into the dry mixture.
4. Beat the butter and sugars til light and fluffy, about 3 minutes.
5. Add the peanut butter and beat to combine, scraping the bottom and sides of the mixing bowl.
6. Add the eggs, one at a time, then beat in the vanilla.
7. On low speed, add the flour in 2 additions.
8. Stir in the chocolate chips or chunks.
9. Cover and chill the dough in the fridge 30 minutes, or til stiff.
10.Preheat oven to 350. Line baking sheet with parchment paper.
11. Once the dough is chilled, roll the dough into 2" balls and place on the baking sheet, spacing 3" apart. Press the dough lightly with a fork to make an "X".
12. Bake for 10 - 14 minutes.
Allow to cool on the baking sheet to set the cookies, about 3 minutes. Then transfer to a wire rack to cool completely.