Firecracker Peanut Butter Cookies- The Perfect Rainy Day Treat

INGREDIENTS

• 2 ½ cups (355 g) unbleached all-purpose flour

• ½ teaspoon salt

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 cup (227 g) salted butter, softened to room temperature

• 1 ½ cups (340 g) creamy peanut butter (see note)

• 1 ½ cups (330 g) brown sugar

• ½ cup (106 g) granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup (160 g) chopped roasted peanuts

• ½ cup (85 g) semisweet chocolate chips

• Flaky sea salt, for topping

INSTRUCTIONS

• Preheat the oven to 350 degrees F (180°C).

• In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.

• In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, beat together the butter and peanut butter until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed.

• Add the brown sugar and granulated sugar and mix until combined. Beat in the eggs and vanilla until creamy.

• Gradually add the dry ingredients and mix until just combined.

• Stir in the chopped peanuts and chocolate chips.

• Scoop the dough and roll into 1- or 2-inch balls. Place on parchment- or silpat-lined (or lightly greased) large, rimmed baking sheets, placing them a couple of inches apart.

• Sprinkle a pinch of flaky sea salt on top of each cookie.

• Bake for 10-11 minutes until puffed. Don’t over bake.

• Remove from the oven and immediately press each cookie to flatten slightly with the bottom of a flat drinking glass. Don’t flatten the cookies to smithereens, just press the puffed part down until the cookies are an even thickness.

• Cool the cookies on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.