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1
Preheat the oven to 350F.
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2
Spread the peanuts in a single layer on a baking sheet and toast until golden brown, 5 to 7 minutes.
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3
Remove from the oven and let cool completely.
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4
In the bowl of a food processor, pulse the peanuts and flour together until very finely ground.
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5
Transfer to a bowl and whisk in the baking powder and salt.
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6
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium high speed until well combined and beginning to gain volume, about 2 minutes.
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7
Add the peanut butter and beat to combine on medium speed, scraping down the sides of the bowl as needed.
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8
Reduce the mixer speed to low and add the vanilla.
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9
With the mixer speed on low, add the flour-nut mixture and mix until just combined.
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10
Roll the dough into walnut-size balls, and transfer them to two parchment-lined baking sheets, spacing them 1 inch apart.
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11
Bake for 15 to 18 minutes, rotating the baking sheets midway through baking, until the edges of the cookies are golden.
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12
Remove the baking sheets from the oven and let the cookies cool completely.
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13
Repeat with the remaining dough.
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14
The cookies will keep for up to 3 days in an airtight container.
