The Real Chef Wife of Vancouver

Adapted from Brown Eyed Baker.

INGREDIENTS:

2 1/2 cups all-purpose flour.

1 tsp. baking soda.

1/2 tsp. baking powder.

1/4 tsp.salt.

2 sticks unsalted butter-room temperature.

1 cup crunchy peanut butter. ( not natural I use Skippy ).

1 cup brown sugar.

3/4 cup white sugar.

2 eggs.

1 1/2 cups chopped slated peanuts.

additional 1/2 cup of sugar for rolling.

DIRECTIONS:

Oven to 350 degrees.

1. Whisk together the flour,  baking soda,  and baking powder in a medium  bowl.

2. In a larger bowl, cream the butter and sugars until smooth and creamy. Add the peanut butter and mix until incorporated. Add the eggs one at a time, beating  until each addition is mixed in. Scrape down the bowl and on low-speed add the flour mixture.

3. Mix in the chopped peanuts with a wooden spoon.

4. Scoop dough using a large cookie scoop( or around 3 Tbsp. of dough ) and roll into a ball. Drop ball into the rolling sugar and coat.

5. Place on  prepared cookie sheet leaving 2 inches of space between each cookie ( they will spread a lot).

6. Dip the tines of a fork into the sugar and press against each ball in one direction, and then in a perpendicular directions so the balls are flattened with a crisscross indentation.

7. Bake for 12-15 minutes until cookie is a lovely light golden brown. Let cookies sit on the baking sheet for a minute or so before transferring to a cooling rack.