There are no cookies more peanut-buttery than these. If you're not a peanut junkie, you can sub everything in this recipe for it's sister nut - almonds! Almond butter instead of the peanut butter, and candied almonds at the end. If you go this route, add a sprinkle of cinnamon in with your flour mixture.
Makes 3 dozen cookies and will take you under an hour, start to finish.
1/2 cup (1 stick) butter, room temp
1/2 cup dark brown sugar
1/3 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 cup natural peanut butter
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp fine sea salt
1 cup candied or honey-roasted peanuts, chopped
flaky sea salt, for sprinkling
1. Preheat oven to 325 degrees.
2. In a large bowl, cream together the butter and the sugars until light and fluffy.
3. Add the egg, vanilla and peanut butter. Continue mixing until everything is evenly combined.
4. In a small bowl, combine the flour, baking powder, baking soda and salt. Add half the flour mixture to the butter mixture and mix until partially incorporated. Add the peanuts and the remaining flour and mix just until it's combined. Place the mixing bowl uncovered in the refrigerator and let the dough rest for 15 minutes.
5. Line baking sheets with parchment paper and scoop tablespoon sized balls of dough onto them, 1 inch apart. Flatten the cookies with the prongs of a fork (see picture), and sprinkle with flaky (or just regular) sea salt. Bake 10-12 minutes, or until they're set. Let the cookies cool on their baking sheet for a few minutes, and then transfer them to a wire rack.
Note: for a chewier cookie, err on the side of caution: 10 minutes or less. For a crunchier cookie, closer to 12 minutes.
Inspired by Steven Satterfield, author of the Peanuts Short Stack Edition.