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
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350*.
Line 2 baking sheets with parchment paper.
Whisk flour, baking soda, baking powder, and salt together in a medium bowl; set aside.
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.
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.
Reduce speed to low and add dry ingredients; mix until combined, about 30 seconds.
Mix in ground peanuts and chocolate chips until just incorporated.
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/