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1
Heat oven to 350 degrees.
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2
Line your cookie sheets with parchment paper.
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3
Stir the flour in it's container first and then spoon lightly into measuring cups and level off.
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4
This will lighten the flour.
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5
Whisk flour, baking soda, baking powder, and salt together in medium bowl; set aside.
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6
With electric mixer, beat butter until creamy.
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7
Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl with a rubber spatula as necessary.
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8
Beat in peanut butter until fully incorporated.
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9
Add the eggs, one at a time.
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10
Add vanilla.
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11
Gently stir dry ingredients into peanut butter mixture.
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12
Add ground peanuts and peanut butter chips; stir gently until just incorporated.
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13
Working with generous 2 tablespoons each time, roll dough into 2-inch balls; I use a#50 ice cream scoop to get perfectly sized balls.
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14
Place balls on parchment-lined cookie sheets, leaving 2 1/2inches between each ball.
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15
Bake until cookies are puffed and slightly brown along edges but not on top, 10 to 12 minutes (Cookies will not look fully baked).
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16
If you are baking 2 sheets of cookies at one time reverse position of cookie sheets halfway through baking time; this will result in more evenly baked cookies.
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17
Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack with wide spatula to cool completely.
