Preheat the oven to 350 F. Line 2 baking pans with parchment paper, if desired.
Add all the peanuts to the bowl of a food processor. Grind until smooth. Measure out 1 cup ground peanuts. (Peanut butter) Set aside.
In a large mixing bowl, cream together the peanut butter, butter, sugar and brown sugar. Beat together until smooth & creamy best if using a stand mixer or hand mixer.
Add the egg and vanilla extract and continue to mix until well combined.
In a small mixing bowl, whisk together the flour, baking soda and salt. Stir in the flour mixture to the butter and sugar mixture and mix until well combined.
Using a cookie dough scooper or make the dough into 1 inch balls. Roll in white granulated sugar if you desire and place on to baking sheet.
Gently press the cookie to about 1/2 inch.
Bake for 8-9 minutes. Let cool on the baking sheet for a few minutes and then transfer to a wire rack.
These keep well for a couple of days in an airtight container.
Ingredients
Directions
Preheat the oven to 350 F. Line 2 baking pans with parchment paper, if desired.
Add all the peanuts to the bowl of a food processor. Grind until smooth. Measure out 1 cup ground peanuts. (Peanut butter) Set aside.
In a large mixing bowl, cream together the peanut butter, butter, sugar and brown sugar. Beat together until smooth & creamy best if using a stand mixer or hand mixer.
Add the egg and vanilla extract and continue to mix until well combined.
In a small mixing bowl, whisk together the flour, baking soda and salt. Stir in the flour mixture to the butter and sugar mixture and mix until well combined.
Using a cookie dough scooper or make the dough into 1 inch balls. Roll in white granulated sugar if you desire and place on to baking sheet.
Gently press the cookie to about 1/2 inch.
Bake for 8-9 minutes. Let cool on the baking sheet for a few minutes and then transfer to a wire rack.
These keep well for a couple of days in an airtight container.