1Adjust oven rack to low center position and heat oven to 350 degrees
2Adjust oven rack to low center position and heat oven to 350 degrees
3Adjust oven rack to low center position and heat oven to 350 degrees
4Sift flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
5Sift flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
6Sift flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
7Pulse peanuts in a food processor until they resemble bread crumbs. Set aside.
8Pulse peanuts in a food processor until they resemble bread crumbs. Set aside.
9Pulse peanuts in a food processor until they resemble bread crumbs. Set aside.
10Beat butter until creamy, then add sugars and beat until fluffy (about 3 minutes). Beat in peanut butter, eggs, and vanilla.
11Beat butter until creamy, then add sugars and beat until fluffy (about 3 minutes). Beat in peanut butter, eggs, and vanilla.
12Beat butter until creamy, then add sugars and beat until fluffy (about 3 minutes). Beat in peanut butter, eggs, and vanilla.
13Gently stir in dry ingredients and then ground peanuts until just incorporated.
14Gently stir in dry ingredients and then ground peanuts until just incorporated.
15Gently stir in dry ingredients and then ground peanuts until just incorporated.
16Line a baking sheet with parchment paper, drop spoonfuls of dough onto it (about two inches apart), and use a water-dipped fork to make a crisscross pattern on each cookie.
17Line a baking sheet with parchment paper, drop spoonfuls of dough onto it (about two inches apart), and use a water-dipped fork to make a crisscross pattern on each cookie.
18Line a baking sheet with parchment paper, drop spoonfuls of dough onto it (about two inches apart), and use a water-dipped fork to make a crisscross pattern on each cookie.
19Bake for 11-12 minutes until puffed and slightly brown at the edges. Cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough
20Bake for 11-12 minutes until puffed and slightly brown at the edges. Cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough
21Bake for 11-12 minutes until puffed and slightly brown at the edges. Cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough
Use extra crunchy peanut butter for a super crunchy cookie
To make the cookies super crunchy, bake them twice: first for 10 minutes, let them cool completely, then bake for a few more minutes until edges are brown
Cookies will keep, refrigerated in an airtight container, up to 7 days
You can freeze half of the cookie dough for later use