Tender, crunchy, and packed with peanutty flavor.
1/4 teaspoon kosher salt1 cup packed light brown sugar 1 1/2 cups whole roasted peanuts Preheat oven to 350°F. Adjust oven racks to upper middle and lower middle positions. Line 2 baking sheets with parchment paper. In a large bowl, whisk together flour, baking soda, baking powder, salt.In a stand mixer fitted with the paddle, beat butter at medium-high speed until creamy, about 2 minutes. Add peanut butter and beat until well combined, about 1 minute.
Pour remaining 1/2 cup sugar into a small bowl. Scoop the dough with a 1-ounce ice cream scoop and roll each scoop into a smooth ball. Roll each ball in sugar to coat lightly. Place sugared balls on prepared baking sheets, leaving about 1 1/2 inches between them. You will have dough left over after filling up the 2 baking sheets; keep it refrigerated.
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