These cookies have extra peanut butter with the chips added in with the nuts.
2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 pound unsalted butter, softened
1 cup brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter
2 large eggs
2 teaspoons vanilla extract
1 cup roasted salted peanuts, ground to resemble bread crumbs
1 cup peanut butter baking chips
Preheat oven to 350 degrees. Whisk flour, baking soda, baking powder and salt together, set aside.
In a mixer, beat butter until creamy. Add sugars; beat until fluffy, stopping to scrape the sides down as necessary.
Beat in the peanut butter until fully incorporated. Add eggs,
one at a time, then vanilla.
Gently stir in the dry ingredients, add the ground peanuts and the baking chips, stir just until incorporated.
Roll dough into balls, using 2 tablespoons of dough at a time. Place dough balls on cookie sheets leaving 2 1/2 inches between them. Press each cookie twice with dinner fork dipped in cold water to make crisscross pattern.
Bake for 10-12 minutes, rotating halfway through the time, until cookies are puffed and slightly brown, they will not look fully baked.
Cool cookies on sheet for about 4 minutes then transfer to rack to cool completely.
Michele Tracey, Food Editor