These big peanut butter cookies have a double dose of peanut flavor from extra-crunchy peanut butter AND ground dry-roasted peanuts!

Peanut Butter Cookies

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup salted butter, softened but still firm
1 cup firmly packed dark brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter, at room temperature
2 large eggs
2 teaspoons pure vanilla extract
1 cup roasted salted peanuts, ground in food processor to resemble bread crumbs

1. Adjust oven rack to low-center position. Heat oven to 350°F (175°C). Line large cookie sheet with parchment paper.
2. Stir together flour, baking soda, baking powder, and salt together in medium bowl. Set aside.
3. With an 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.
4. Working with 2 generous tablespoons, roll dough into 2-inch balls. Place balls on parchment-lined cookie sheet, leaving 2 1/2-inches between each ball. Press each dough ball twice with dinner fork dipped in cold water to make crisscross design.

Makes 3 dozen cookies.