2 cups all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
3/4 cup butter, softened
2/3 cup chunky organic peanut butter
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 cup roasted, salted peanuts, coarsely chopped
2 tsp pure vanilla extract
In a medium bowl, whisk together flour, baking soda and cinnamon.
In the bowl of an electric mixer, cream together butter and peanut butter until combined and pale in colour; about 2 minutes. Add brown and granulated sugar and mix until combined. Mix in eggs and vanilla, then gradually add in flour mixture, mixing until just combined. Fold in chopped peanuts. Chill for 15 minutes.
Drop batter from a 1 ounce scoop onto Silpat-lined baking sheets. Flatted each cookie slightly with a fork. Bake at 350F for about 10-13 minutes, until lightly golden. Let sit for 5 minutes before transferring to a cooling rack to cool completely. Store in airtight containers for up to three days.
Note: dough freezes well and can be stored, frozen. Shape into rolls and wrap tightly in plastic wrap. Place wrapped dough in freezer bags. Thaw rolls slightly and slice into cookie-sized rounds. Place on baking sheets and bake.