"BOSCOE'S" OLD-FASHIONED CHUNKY"CRUNCHY" PEANUT BUTTER COOKIES

Yield 48 48 cookies

Number Of Ingredients 11

Ingredients:
2-1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt 1 cup (2 sticks) unsalted butter; at room temperature
1 cup chunky peanut butter - Do NOT use old-fashioned natural or freshly ground
1 cup finely ground dry roasted peanuts
2 teaspoons vanilla extract
1 cup (packed) golden brown sugar
1 cup granulated sugar
2 large eggs; at room temperature

Steps:

Preheat your oven to 350 F. Line two large baking sheets with parchment paper. Sift together the flour, baking powder and salt in medium bowl. Set aside. In the bowl of a stand mixer, beat butter, peanut butter and vanilla until thoroughly incorporated. Scrape down the sides of the bowl. Beat in both of the sugars and scrape down the sides of the bowl again. Add half of the flour mixture into the peanut butter mixture with one egg and mix well. Scrape down sides of the bowl. Mix in remaining half of the flour mixture and add remaining egg. Mix thoroughly. Scrape down the sides of the bowl. Add ground peanuts and mix until just incorporated. Dough will be thick. Use two tablespoons or small scoop to form balls using 1-1/2 tablespoons of dough. Roll each ball in sugar and place approximately 2 inches apart on sheet. Use the bottom of a sugar coated glass to flatten the balls. Form crosshatch designs on top of the cookies using the tines of a fork. Bake the cookies for approximately 13-14 minutes, until golden around edges and browned on the bottom. Cool cookies on baking sheet for 2-1/2 minutes and then remove to racks to cool completely.