Adapted from Baking: From My Home to Yours by Dorie Greenspan.
- 2 2/3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup crunchy peanut butter
- 1 cup packed light brown sugar
- 3/4 cup sugar
- 2 large eggs
- 1 1/2 cups whole peanuts
- 1/2 sup sugar, for rolling
Preheat oven to 350°F. Line a baking sheet with parchment paper. In a small bowl, whisk together flour, baking soda, baking powder, salt.
In a large bowl, beat butter until creamy, about two minutes. Add peanut butter and beat until well combined, about 1 minute. Add light brown sugar and 3/4 cup regular sugar. Beat for three minutes. Add eggs, beating for one minute. Beat in flour mixture in two parts, scraping down sides of bowl after each addition. Mix in peanuts.
Pour 1/2 cup sugar into a small bowl. Roll dough into 1 1/2 inch balls. Roll each ball in sugar to coat lightly. Place balls on baking sheet and press down each ball twice with the tines of a fork, making a crisscross pattern. Bake cookies until golden brown and starting to crisp at the edges, 12 to 14 minutes.