Big Super Nutty Peanut Butter Cookies (Cook’s Illustrated)

Ingredients:

2 ½ cups flour
1 cup firmly pack dark brown sugar
½ tsp. baking soda
1 cup granulated sugar
½ tsp. baking powder
1 cup x-crunchy peanut butter, preferably Jif
½ tsp. salt
2 large eggs
½ pound ( 2 sticks) butter
2 tsps. vanilla
1 cup roasted salted peanuts, ground in food processor to resemble bread crumbs, about 14 pulses, (about 1 cup, packed)

Directions
Adjust oven rack to low center position; heat oven to 350º. Sift flour, baking soda, baking powder, and salt in medium bowl. In mixer bowl, beat butter until creamy. Add sugars; beat until fluffy, about 3 min. 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. Working with 2 tablespoons dough at a time, roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. Press each dough ball with back of dinner fork dipped in cold water to make criss-cross design. Bake until cookies are puffed and slightly brown along edges, but not top, 10-12 minutes (they will not look fully baked). Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cook completely. Cookies will keep, refrigerated in an airtight container, up to 7 days.