Peanut Butter Cookies

• 13 oz. (2-3/4 cups plus 1 Tbs.) unbleached all-purpose flour
• 1 tsp. baking soda
• 1/2 lb. (1 cup) unsalted butter, softened at room temperature
• 1 cup granulated sugar
• 1 cup very firmly packed light brown sugar
• 2 large eggs
• 1 lb. (1-3/4 cups) smooth peanut butter (I prefer Skippy or Jif)
• 1/4 tsp. pure vanilla extract
• 1/2 cup salted peanuts, chopped

Position a rack in the center of the oven and heat the oven to 350°F. Sift together the flour and baking soda. Using a stand mixer with the paddle attachment, beat the butter, sugar, and brown sugar on speed until light and fluffy, 4 to 5 min. Scrape the bowl with a spatula. Beat in the eggs until thoroughly combined, 1 to 2 min. Scrape the bowl again. Beat in the peanut butter and vanilla until blended, about 1 min. Scrape the bowl again. With the mixer on low speed, slowly add the flour until incorporated, about 30 seconds. Mix in the peanuts.

Drop the dough by rounded tablespoonfuls about 3 inches apart on ungreased cookie sheets and flatten each cookie slightly with the palm of your hand. Using the tines of a table fork, make a criss-cross pattern on top of each cookie. Bake until the cookies are golden brown on the edges and slightly soft in the center, 15 to 18 min. Let the cookies cool on the sheet for 1 min. before transferring them to a rack to cool.

The cookies can be stored in an airtight container for up to three days.