-
1
Place an oven rack in the middle position and preheat the oven to 350F.
-
2
Lightly rub two cookies sheets with butter, or use nonstick baking sheets.
-
3
Set aside.
-
4
Put the butter, peanut butter and the sugars in a large bowl.
-
5
Beat with an electric mixer or a wooden spoon until smooth and creamy.
-
6
Add the eggs and vanilla and beat again.
-
7
Add the flour, baking powder, baking soda and salt, and beat on low speed until well blended.
-
8
Add the chocolate chips (see Mom Tip), peanut butter chips and peanuts and mix thoroughly.
-
9
Using a teaspoon as a guide, scoop a portion of the dough and, with your hands, roll each portion into a ball.
-
10
Place the balls on each cookie sheet, 3 cookies per row in 5 rows.
-
11
Flatten the balls with the heel of your hand or the tines of a fork so that they spread to about 1 1/2 inches in diameter.
-
12
Bake each batch, one cookie sheet at a time, for about 10 minutes.
-
13
The cookies will be firm to the touch and just beginning to brown.
-
14
Remove from the oven and cool on the sheet for about 3 minutes.
-
15
Then transfer them with a spatula to a cooling rack.
-
16
Let the cookie sheet cool for 1 or 2 minutes more before reusing so the dough doesn't melt.
-
17
Store in an airtight container.
