The perfect soft and chewy peanut butter cookie recipe.
Preheat oven to 350 degrees. In a large mixing bowl, cream together butter, brown sugar, and sugar for 4 minutes, until light and fluffy, scraping the sides of the bowl often.
Add eggs and vanilla and beat for 1 minute longer. Fold in peanut butter.
Stir in flour, baking soda, baking powder, and salt. Fold in finely ground or chopped roasted salted peanuts.
Chill dough for at least 1 hour or overnight is ideal. Line a cookie sheet with parchment paper. Roll dough into 2-inch balls. Place remaining sugar into a small bowl. Roll cookie dough balls into sugar to coat. Place on cookie sheet and press each ball twice with a dinner form to form a crisscross design.
Bake for 10-13 minutes or until the edges become a light golden color. Do not overbake as these are supposed to be soft and chewy. Let the cookies rest for at least 5 minutes before moving to a cooling rack.
** May use a mini food processor or food processor to ground the peanuts. You may use a knife and finely chop them into small pieces.