As an aside, who didn’t grow up eating peanut butter??!! Really, we practically lived on peanut butter sandwiches as did every other kid in my school. For what I believe must be environmental, many children find themselves allergic, so Perfect Endings Bakery was a peanut-free bakery.
If you are fortunate enough to not have a loved one with a peanut allergy, do enjoy these cookies, as you won’t get any more peanut butter flavor than this.In a mixer bowl, cream: 1 cup Butter, room temp. Add to the butter and cream well: 1 cup Sugar 1 cup packed Brown Sugar Add to above and mix well: 2 Eggs, whole 1 Egg Yolk 2 tsp. Vanilla Extract 1 whole jar (18 ounce) Peanut Butter, creamy Combine dry ingredients in another bowl and then add to above: 2 cups AP Flour 1 tsp. Baking Soda 1/2 tsp. Salt Stir in: 1 cup Peanuts, coarse chopped Chill the dough for at least 30 minutes. Roll into 1-1/2″ balls and place on parchment lined cookie sheets, leaving room for spread. Bake in pre-heated 350 degree oven for 9-12 minutes, or until lightly browned, but still soft in the center. When removed from the oven, immediately press down the cookie with a flat spatula. As with most cookies, these freeze well.