These peanut butter cookies have peanuts in them and are my go-to peanut butter cookie

Ingredients

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

Directions

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.