Ingredients
1¼cupsall purpose flour,spooned into measuring cup and leveled off with knife
½tspbaking powder
½tspbaking soda
½tspsalt
½cupunsalted butter,softened
1cupcreamy peanut butter,at room temperature
1cuplight brown sugar,packed
1tspvanilla extract
1largeegg
1cuppeanut butter chips
½cupsalted peanuts,finely chopped
Preparation
Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In the bowl of an electric mixer, beat the butter, peanut butter, brown sugar and vanilla on medium speed until well combined.
Scrape down the sides of the bowl with a rubber spatula. Add the egg and beat until incorporated.
Add the dry ingredients and mix on low speed until just combined, scraping the sides of the bowl as necessary. Mix in the peanut butter chips and chopped peanuts.
Chill the dough for 1 hour. Set racks in the middle and upper thirds of the oven and preheat to 325 degrees F.
Form the dough into golf ball-sized balls on the prepared baking sheets. Using the tines of a fork, mark a crisscross pattern on the cookies, pressing them down slightly.
Bake for 10 to 12 minutes, rotating the pans from top to bottom and front to back midway through, until puffed and golden on the bottom.
Let the cookies cool on the baking sheets for a few minutes, and then transfer to a rack to cool completely. (Note: the cookies are very fragile when hot, so take care not to break them. They’ll firm up nicely as they cool.)
