Peanut Butter Cookies Recipe

• 1 cup graham flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 3/4 cup Smooth Operator peanut butter
• 1 cup demerara sugar
• 1 large egg
• 1 cup chopped milk chocolate
• 1 cup roasted salted peanuts (blanched splits)

1. Preheat the oven to 350u0b0F. Line two baking sheets with parchment paper.
2. In a large bowl, sift together the flour, baking soda, and salt set aside.
3. In a separate large bowl, use an electric mixer to cream together the butter, peanut butter, and sugar. Add the egg and continue mixing. Add the dry ingredients, 1/2 cup at a time, mixing until the dough is firm. If the dough is too dry, add water by the tablespoon (but no more than 1/4 cup) until it is moist and easier to work with. Fold in the chocolate and the peanuts.
4. Refrigerate the dough for 1 hour. When chilled, use a scoop, spoon, or your hands to form 1 inch wide balls of dough. Arrange on a cookie sheet at least 1 inch apart. Flatten each ball with your palm or the back of a spoon. Bake for 12 minutes or until golden. Allow to cool completely before removing from baking sheet. Store in an airtight container for up to 2 weeks.

graham flour, baking soda, salt, unsalted butter, smooth operator peanut butter, demerara sugar, egg, milk chocolate, peanuts

Taken from www.seriouseats.com/recipes/2012/12/peanut-butter-holiday-cookies-recipe.html (may not work)