Chewy Double Peanut Butter Cookies

• 1 1/2 cups flour, all-purpose
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups peanut butter creamy
• 3/4 cup brown sugar packed, light
• 8 tablespoons butter, unsalted melted and cooled slightly
• 1/2 cup corn syrup, light
• 1/4 cup sugar
• 1 large eggs plus 1 large egg yolk
• 1 teaspoon vanilla extract
• 13 cup peanuts finely chopped

1. In a medium bowl, mix together the flour, baking soda, and salt.
2. In a large bowl mix together the peanut butter, brown sugar, butter, corn syrup, granulated sugar, egg, yolk, and vanilla until smooth.
3. Stir in flour mixture until just combined, do not overwork.
4. Divide the dough in half, wrap with plastic wrap, and refrigerate until firm, about 1 hour.
5. Set oven racks to upper middle and lower middle position and preheat the oven to 350F (180C).
6. Line two baking sheets with silicon baking mats or baking (parchment) paper.
7. Using 2 tablespoons of chilled dough, roll into 1 1/2 inch balls and place 2 inches apart onto the lined baking sheets.
8. Oil the bottom of a cup and gently press each ball down to about 1/2 inch thick, sprinkle with peanuts and press lightly.
9. Bake in the preheated oven, until puffed and edges begin to brown, about 13 minutes, rotating and switching baking sheets halfway through baking.
10. Cool for 5 minutes on the baking sheets, then transfer to wire rack to cool completely.
11. Repeat with remaining dough.
12. Will keep well in an airtight container for up to 3 days.

flour, baking soda, salt, peanut butter, brown sugar, butter, corn syrup, sugar, eggs, vanilla, peanuts

Taken from recipeland.com/recipe/v/chewy-double-peanut-butter-cook-54126 (may not work)