8tablespoons1 stick unsalted butter, at room temperature
3/4cuppacked light brown sugar
3/4cuppeanut butter chips
1/2cuproasted and salted peanutssalted peanuts, finely chopped
coarse sea saltoptional, for topping
Preheat oven to 325°F. Prepare two baking sheets, lining with silpat or parchment paper. Set aside.
Mix together flour, baking powder, baking soda, and salt in a bowl, set aside.
Cream together the butter, peanut butter, white and brown sugars until light and fluffy.
Beat in egg and vanilla until well combined.
Turn off mixer, add flour mixture. Beat until fully combined.
Fold in peanut butter chips and peanuts.
Scoop dough in to balls about 2 tablespoons each ( I used a cookie scoop). Spaced evenly apart on the baking sheet, 12 cookies per sheet. Use a fork to create the hashtag pattern. Sprinkle with coarse sea salt if desired. Bake for 12-15 minutes, until edges are starting to brown.
Remove from oven and cool on a cooling rack for 5-10 minutes before serving. Store in an airtight container for up to 5 days.