These peanut butter cookies have peanuts in them and are my go-to peanut butter cookie
13 oz (2 3/4 cup plus 1 tablespoon) unbleached all purpose flour
1 teaspoon baking soda
1/2 lb (1 cup) unsalted butter, softened at room temperature
1 cup granulated sugar
1 cup very firmly packed light brown sugar
2 large eggs
1 lb (1 3/4 cups) smooth peanut butter
1/4 teaspoon pure vanilla extract
1/2 cup salted peanuts, chopped
Position a rack in the center of the oven and heat the oven to 350F. Using a stand mixer with the paddle attachment, beat the butter, sugar, and brown sugar on medium speed until light and fluffy, 4-5 minutes. Scrape the bowl with a rubber spatula. Beat in the eggs until thoroughly combined, 1-2 minutes. Scrape the bowl again. Beat in the peanut butter and vanilla until blended, about 1 minute. Scrape the bowl again. With the mixer on low speed, slowly add the flour until incorporated, about 30 seconds. Mix in the peanuts.
Drop the dough by rounded tablespoonfuls about 3 inches apart on ungreased cookie sheets and flatten each cookie slightly with the palm of your hand. Using the tines of a fork, make a criss-cross pattern on top of each cookie. Bake until the cookies are golden brown on the edges and slightly soft in the center, 15-18 minutes. Let the cookies cool on the sheet for one minute before transferring them to a rack to cool.
The cookies can be stored in an airtight container up to 3 days.