Soft and Crunchy Peanut Butter Cookies

Ingredients

• 2 2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 8 ounces unsalted butter, at room temperature
• 1 cup crunchy peanut butter
• 1 cup packed light brown sugar
• 3/4 cup granulated sugar, plus 1/2 cup for rolling
• 2 large eggs
• 1 1/2 cups whole roasted peanuts

Directions

1. Heat the oven to 350 degrees F, and place the racks in the upper-middle and lower-middle slots. Cover 2 baking sheets with parchment paper. In a large bowl, whisk the flour, baking soda, baking powder, and salt until blended.
2. In a stand mixer with the paddle attached, beat the butter on medium-high until it turns creamy, about 2 minutes. Add the peanut butter and mix until evenly combined, about 1 minute. Add the light brown sugar and 3/4 cup granulated sugar, then beat for 3 minutes. Mix in the eggs 1 at a time, letting each egg disappear into the dough before adding the next. Turn the mixer to low, add the flour mixture in 2 parts, and after each addition scrape the bottom and sides of the bowl with a rubber spatula. Add the peanuts and mix only until they are spread through the dough.
3. Put the remaining 1/2 cup sugar in a small bowl. Portion the dough with a 1-ounce (2-tablespoon) ice cream scoop, then roll each portion into a smooth ball. If the dough is too soft to work with, refrigerate it for 10 to 15 minutes. Roll each ball through the sugar for a light coating. Arrange the sugared dough on the prepared sheets, spacing them about 1 1/2 inches apart. Once the 2 baking sheets are filled, refrigerate the extra dough.
4. Use the tines of a fork to press each ball 2 times, crossing the marks to make the classic crisscross pattern.
5. Bake until the cookies are golden and the edges are just beginning to crisp, 12 to 14 minutes, switching the pans front to back and top to bottom halfway through. Move the baking sheets to cooling racks for 3 minutes, then transfer the cookies directly onto the racks. Cool completely.
6. After the baking sheets have cooled all the way down, repeat steps 3, 4, and 5 with the remaining dough: shape and sugar the dough, press it with the fork, and bake. Store the cookies at room temperature in an airtight container or zipper-lock bag for up to 5 days.