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1
Place peanuts in a food processor and finely chop.
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2
Combine flour, baking powder and salt in a medium-size bowl.
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3
Combine butter and both sugars in a large bowl; beat on medium-high speed with an electric mixer until fluffy, about 2-3 minutes.
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4
Add eggs and vanilla and beat until smooth.
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5
Add peanut butter and beat until smooth.
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6
Stir in flour mixture just until incorporated.
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7
Stir in the chopped peanuts.
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8
Divide the dough into 2 equal portions.
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9
Turn one portion onto a piece of waxed paper and shape it, rolling it inside the paper, into a log about 12x2-inches.
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10
Wrap dough in plastic wrap and refrigerate for at least 2 hours or up to 24 hours.
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11
Repeat with the remaining dough.
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12
(Dough logs may be wrapped tightly in plastic and frozen for up to 1 month.
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13
Slice and bake directly from the freezer).
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14
Heat oven to 350.
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15
Slice the dough so it doesn't become flattened as you cut.
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16
Place cookies on ungreased baking sheets at least 2-inches apart.
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17
Pinch together opposite sides of each slice at the middle to create a peanut shape, reshaping as necessary.
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18
Bake at 350 until lightly colored, 13-15 minutes (a minute or 2 longer for frozen dough).
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19
Let them stand on the baking sheet for 5 minutes, then remove them with a metal spatula to a wire rack to cool completely.
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20
Keep at room temperature in an airtight container for 2-3 days.
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21
Drizzle (opt): If desired, melt 1 cup peanut butter chips with 1/2 teaspoon vegetable shortening in microwave for 1 minute.
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22
Stir until smooth, then transfer to a resealable plastic bag.
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23
Snip off a small corner; drizzle over cookies.
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24
Let dry at room temperature for at least 30 minutes before stacking
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25
cookies.
