Salted Chocolate Chunk Peanut Butter Cookies

• 2 cups Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 2 sticks Unsalted Butter, Softened
• 2/3 cups Light Brown Sugar, Packed
• 2/3 cups Granulated Sugar
• 2 whole Large Eggs
• 1 cup Creamy Peanut Butter
• 1 teaspoon Vanilla Extract
• 3/4 cups Salted, Roasted Peanuts, Coarsely Chopped
• 6 ounces, weight Bittersweet Chocolate, Chopped Into 1/4 To 1/2 Inch Pieces (or 3/4 Cup Chocolate Chips)
• 2 teaspoons Fleur De Sel (French Sea Salt), For Sprinkling

1. Combine flour, baking soda, baking powder and salt in a bowl. Combine butter and sugars in a mixing bowl and beat on medium speed until creamy. Add eggs, one at a time, beating on medium speed until combined. Beat in peanut butter and vanilla extract, scraping sides of bowl. Add dry ingredients in 4 additions, mixing over low speed until just combined. Stir in peanuts and chocolate. Refrigerate for at least 30 minutes or until dough has firmed.
2. Preheat oven to 350u0b0F. Line a baking sheet with parchment paper or a silpat. Shape tablespoon-sized portions of dough into balls and place on baking sheet. Flatten slightly with fingers. Return remaining dough to fridge. For chewy cookies, bake 10-13 minutes or until golden and browned around the edges. For crunchier cookies, bake 2-3 minutes longer, or until lightly browned.
3. Sprinkle with fleur de sel while hot, allow to cool for a few minutes and transfer to a wire rack to cool completely. Repeat in batches with remaining dough. Enjoy.

flour, baking soda, baking powder, salt, butter, light brown sugar, sugar, eggs, peanut butter, vanilla, peanuts, weight bittersweet chocolate, fleur de sel

Taken from tastykitchen.com/recipes/desserts/salted-chocolate-chunk-peanut-butter-cookies/ (may not work)