Peanut Butter Chocolate Chip Cookies
Serves: 36 Cookies
 
Ingredients
  • 2½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 16 tablespoons salted butter, softened
  • 1 cup packed dark brown sugar
  • 1 cup granulated sugar
  • 1 cup extra-crunchy peanut butter, room temperature
  • 2 large egs
  • 2 teaspoons vanilla extract
  • 1 cup salted dry-roasted peanuts, pulsed in a food processor to resemble bread crumbs, about 14 pulses.
Instructions
  1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350*.
  2. Line 2 baking sheets with parchment paper.
  3. Whisk flour, baking soda, baking powder, and salt together in a medium bowl; set aside.
  4. Using a stand mixer fitted with paddle attachment, beat butter, brown and white sugar at medium speed until light and fluffy, about 2 minutes, scraping down sides of bowl as needed.
  5. Add peanut butter and mix until fully incorporated, about 30 seconds; add eggs, one at a time, and vanilla and mix until combined, another 30 seconds.
  6. Reduce speed to low and add dry ingredients; mix until combined, about 30 seconds.
  7. Mix in ground peanuts and chocolate chips until just incorporated.
  8. Give dough a final stir to ensure no flour pockets remain and ingredients are very evenly distributed.
Recipe by at https://www.theorangebee.com/peanut-butter-chocolate-chip-cookies-from-the-cooks-illustrated-baking-book/