Ingredients

2 1⁄2 cups (121⁄2 ounces) all- purpose our
1 teaspoon salt
1⁄2 teaspoon baking powder
1⁄2 teaspoon baking soda
1 cup salted dry-roasted peanuts
16 tablespoons unsalted butter, softened
1 cup packed (7 ounces) light brown sugar
1 cup (7 ounces) granulated sugar
1 cup extra-crunchy peanut butter
2 teaspoons vanilla extract
2 large eggs

Directions

1 Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk our, salt, baking powder, and baking soda together in bowl. Pulse peanuts in food processor to fine crumbs, about 14 pulses.

2 Using stand mixer fitted with paddle, beat butter, brown sugar, and granulated sugar on medium speed until pale and uy, about 3 minutes. Add peanut butter and beat until fully incorporated, about 30 seconds. Add vanilla, then eggs, one at a time, and beat until combined, about 30 seconds, scraping down bowl as needed. Reduce speed to low and slowly add our mixture until combined, about 30 seconds. Mix in ground peanuts until incorporated. Give dough final stir by hand to ensure that no our pockets remain.

3 Working with 3 tablespoons dough at a time, roll into balls and space them 2 inches apart on prepared sheets. Using fork, make crosshatch design on cookies. (Raw cookies can be frozen for up to 1 month; bake frozen cookies in 300-degree oven for 17 to 22 minutes.)

4 Bake cookies until edges are golden and centers have puffed but are beginning to deflate, 10 to 12 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 10 minutes. Serve warm or transfer to wire rack and let cool completely.