Triple Peanut-Peanut Butter Cookies

Roasted peanuts and peanut butter chips add extra crunch and creaminess to these favorites. Reese’s Peanut Butter Chips seem to be far superior to other products available. They’re creamy (not waxy) and packed with peanut flavor. Push a Hershey's chocolate kiss in the center, if desired, before baking. Recipe from my board-buddy, April.

1-1/4  cups  all-purpose flour

1  teaspoon  baking soda

1/2  teaspoon  kosher salt

8  tablespoons  unsalted butter (1 stick), at room temperature

3/4  cup  dark brown sugar, packed

1/4  cup  granulated sugar

2  large eggs, at room temperature

1/2  cup  smooth peanut butter (not unsweetened)

1  teaspoon  vanilla extract

1  cup  roasted, salted peanuts, coarsely chopped

1  cup  peanut butter chips (Reese’s brand preferred)

1  tablespoon  sanding sugar, for sprinkling

Heat oven to 350° and arrange a rack in the middle.

Whisk together flour, baking soda, and salt in a medium bowl and set aside.

Combine butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high until light and fluffy, about 3 minutes. Scrape down sides of bowl. Add eggs, peanut butter, and vanilla and beat on medium until thoroughly combined. Add flour mixture and beat on low until incorporated. Scrape down sides of bowl and add peanuts and peanut butter chips and mix on low just until incorporated.

Scoop dough into heaping tablespoon-sized balls and drop, about 1 inch apart, onto ungreased baking sheets. Sprinkle with sanding sugar and bake for 10 to 12 minutes, or until brown on the edges, but soft in the middle. Transfer to a rack to cool completely. Repeat with remaining dough.