Instructions

COOKIES

1. Adjust an oven rack to the center position and heat oven to 350 degrees. Line baking sheet with parchment paper or silicone mat and set aside. In a food processor, pulse peanuts to fine crumbs, about 14 pulses. In a large bowl, whisk together the flour, salt, baking powder and baking soda until combined and set aside.
2. In a stand mixer with the paddle attachment attached, beat the butter, brown sugar, and granulated sugar together on medium speed until fluffy and pale in color, about 3 minutes. Add peanut butter and beat until combined, about 30 seconds. Add vanilla and the eggs one at a time and beat until combined, about 30 seconds scraping down the bowl as needed. Reduce the speed to low and add the flour mixture a little at a time and beat until combined, about 30 seconds. Add in the ground peanuts and mix until combined. Add chocolate chips and give the dough a final stir by hand to ensure all the ingredients are blended, and no flour remains. Chill dough in the refrigerator for about 15 minutes.
3. Grab 3 tablespoons of dough and roll into a ball. Place balls 2 inches apart on the prepared cookie sheet. Press each dough ball gently with the palm of your hand. Bake cookies until the edges are golden and the centers are puffy, about 10 to 12 minutes, rotating pan halfway through baking. Let cookies cool on the baking sheet for 8 minutes before removing to cool on wire racks completely.