Classic Peanut Butter Cookies
 Rich and loaded with peanut butter chips and chopped peanuts, these peanut butter cookies are loved by kids and grown-ups alike. Ingredients 1¼ cups all purpose flour, spooned into measuring cup and leveled-off with knife ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 stick (½ cup) unsalted butter, softened 1 cup creamy peanut butter, at room temperature (I like Skippy No Need To Stir) 1 cup light brown sugar, packed 1 teaspoon vanilla extract 1 large egg 1 cup peanut butter chips ½ cup very finely chopped salted peanuts (optional) 1¼ cups all purpose flour, spooned into measuring cup and leveled-off with knife ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 stick (½ cup) unsalted butter, softened 1 cup creamy peanut butter, at room temperature (I like Skippy No Need To Stir) 1 cup light brown sugar, packed 1 teaspoon vanilla extract 1 large egg 1 cup peanut butter chips ½ cup very finely chopped salted peanuts (optional) Instructions Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In the bowl of an electric mixer, beat the butter, peanut butter, brown sugar and vanilla on medium speed until well combined, about 1 minute. Scrape down the sides of the bowl with a rubber spatula. Add the egg and beat until incorporated, about 20 seconds more. Add the dry ingredients and mix on low speed until just combined, scraping the sides of the bowl as necessary. Mix in the peanut butter chips and chopped peanuts (if using). Chill the dough for 1 hour (see note below). Set racks in the middle and upper thirds of the oven and preheat to 350°F. Using a 1½-inch scooper with a wire scraper (if you don’t have one, use a spoon and your hands), form the dough into 1½-inch balls on the prepared baking sheets. Using the tines of a fork, mark a crisscross pattern on the cookies, pressing them down slightly. Bake for 11-13 minutes, rotating the pans from top to bottom and front to back midway through, until puffed and golden on the bottom. Let the cookies cool on the baking sheets for 5 minutes, and then transfer to a rack to cool completely. (Note: the cookies are very fragile when hot, so take care not to break them. They’ll firm up nicely as they cool.) Note: It's not absolutely necessary to chill the dough, however, it is quite sticky and difficult to handle if you don't have a cookie scooper. Chilling the dough makes it much easier to handle, but feel free to skip this step if you like. Freezer-Friendly Instructions:The cookie dough can be frozen for up to 3 months. Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To freeze after baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature. Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In the bowl of an electric mixer, beat the butter, peanut butter, brown sugar and vanilla on medium speed until well combined, about 1 minute. Scrape down the sides of the bowl with a rubber spatula. Add the egg and beat until incorporated, about 20 seconds more. Add the dry ingredients and mix on low speed until just combined, scraping the sides of the bowl as necessary. Mix in the peanut butter chips and chopped peanuts (if using). Chill the dough for 1 hour (see note below). Set racks in the middle and upper thirds of the oven and preheat to 350°F. Using a 1½-inch scooper with a wire scraper (if you don’t have one, use a spoon and your hands), form the dough into 1½-inch balls on the prepared baking sheets. Using the tines of a fork, mark a crisscross pattern on the cookies, pressing them down slightly. Bake for 11-13 minutes, rotating the pans from top to bottom and front to back midway through, until puffed and golden on the bottom. Let the cookies cool on the baking sheets for 5 minutes, and then transfer to a rack to cool completely. (Note: the cookies are very fragile when hot, so take care not to break them. They’ll firm up nicely as they cool.) Note: It's not absolutely necessary to chill the dough, however, it is quite sticky and difficult to handle if you don't have a cookie scooper. Chilling the dough makes it much easier to handle, but feel free to skip this step if you like. Freezer-Friendly Instructions:The cookie dough can be frozen for up to 3 months. Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To freeze after baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature. Nutrition Information Powered by Serving size: 1 cookie Calories: 173 Fat: 12g Saturated fat: 4g Carbohydrates: 12g Sugar: 6g Fiber: 1g Protein: 5g Sodium: 13mg Cholesterol: 78mg Serving size: 1 cookie Calories: 173 Fat: 12g Saturated fat: 4g Carbohydrates: 12g Sugar: 6g Fiber: 1g Protein: 5g Sodium: 13mg Cholesterol: 78mg