This cookie was eaten on the podcast in episode 054 – Link
- 2 cups unbleached all-purpose flour
- ½ cup PB2 powdered peanut butter
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon table salt
- ½ pound butter (2 sticks), salted
- 1 cup packed dark brown sugar
- 1 cup granulated sugar
- 1 cup extra-crunchy peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract (no, really, trust me)
- 1 cup roasted salted peanuts, ground in food processor to resemble bread crumbs, about 14 pulses (about 1 cup, packed)
- Adjust oven rack to low center position; heat oven to 350 degrees.
- Sift flour, PB2, baking soda, baking powder, and salt in medium bowl.
- Beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer.
- Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla and orange.
- Stir dry ingredients into peanut butter mixture just until combined.
- 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 crisscross design or other design implement of your choice. I like to flatten mine with a bar spoon straw because you can do fun things with the depression made, if you’re feeling fancy.
- Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked).
- Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely.