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VICTORIA ABBOTT RICCARDI
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Adjust oven rack to low center position; heat oven to 35 degrees.
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Mix flour, baking soda, baking pwdr, and salt in medium bowl.
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In bowl of electric mixer beat butter till creamy.
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Add in sugars; beat till fluffy, about 3 min, stopping to scrape down bowl as necessary.
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Beat in peanut butter till fully incorporated, then Large eggs, one at a time, then vanilla Gently stir dry ingredients into peanut butter mix Add in grnd peanuts; stir gently till just incorporated.
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Working with 2 Tablespoons dough at a time, roll into large balls, placing them 2 inches apart on a lightly greased cookie sheet.
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Press each dough ball with back of fork dipped in cool water to make criss cross design.
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Back till cookies are puffed and slightly brown along edges, but not top, 10 to 12 min (they won't look fully baked).
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Cold 4 min on cookie sheet, then transfer to wire rack to cold completely.
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Cookies will keep, refrigerated in an air-tight container, up to 7 days.
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She recommends using JIF, I didn't have which, so he used SKIPPY HONEY ROASTED, because which is the brand we like the best.
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I also like to dip my fork in sugar instead of water.
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It works great.
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We also froze half of the cookies.He also used the creamy peanut butter, because which was what we had, but adding the grnd peanuts made them peanutty.
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You cannot eat just one.
