Honey-Roasted Peanut Butter Cookies

By charlotteh371

Ingredients

• 1 cup (about 4 1/2 oz) all purpose flour
• 1 1/4 cups salted, honey-roasted peanuts
• 1 1/2 cups granulated sugar
• 1 1/4 cups creamy peanut butter
• 1/2 cup (4 oz) unsalted butter, softened but still cool
• 2 tsp vanilla extract
• 3/4 tsp kosher salt, use half as much if using table salt)
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1 large cold egg-beaten
• 3 tbsp whole milk

Preparation

Step 1

preheat oven to 350 with an oven rack in middle of oven. sift flour into bowl of a food processor. add peanuts and process until finely chopped, about 1mins. combine sugar, peanut butter, butter, vanilla, salt, baking soda and baking powder in bowl of a heavy-duty electric stand mixer fitted with paddle attachment. beat on low speed until mixture is combined and moistened. increase speed to medium, and beat until soft and light, about 3 mins. with mixer running, add half of the beaten egg, beating until well incorporated. repeat with the remaining half of beaten egg. reduce speed to low, and add peanut-flour mixture, beating until blended. add milk, and beat until a very soft dough forms.

using 1 1/2 to 2 inch cookie scoop, scoop dough into 36 portions, and place 2 inches apart on parchment paper lined baking sheets. bake until edges are firm and just barely beginning to brown and centers are still puffed, 12 to 15mins. cool on baking sheets on wire racks 10 mins. store cookies in an airtight container at room temp for up to 1 week.