DESSERT RECIPE: Peanut Butter Cookies
 

2½-cups all-purpose flour ½-tsp baking soda ½-tsp baking powder ½-tsp salt ½-lb salted butter, softened (2 sticks) 1-cup brown sugar, packed 1-cup granulated sugar 1-cup extra-crunchy peanut butter 2-large eggs 2-tsp vanilla extract 1-cup roasted salted peanuts, ground in food processor to resemble bread crumbs, about 14 pulses (optional)

Adjust ovens rack to upper- and lower-middle positions and heat oven to 350 degrees
Line two large cookie sheets with parchment paper
Whisk flour, baking soda, baking powder, and salt together in medium bowl; set aside
Either by hand or with electric mixer, beat butter until creamy
Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary
Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla
Gently stir dry ingredients into peanut butter mixture
Add ground peanuts; stir gently until just incorporated
Working with generous 2 tbsp each time, roll dough into 2-inch balls
Place balls on parchment-lined cookie sheets, leaving 2 1/2inches between each ball
Press each dough ball twice with dinner fork dipped in cold water to make crisscross design
Bake, reversing position of cookie sheets halfway through baking time (from top to bottom racks and back to front), until cookies are puffed and slightly brown along edges but not on top, 10 to 12 minutes (Cookies will not look fully baked.)
Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack with wide spatula to cool completely

Makes about 3 dozen cookies

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