| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| 1/2 | cup | sugar |
| 1/2 | cup | dark brown sugar -- packed |
| 1/2 | cup | peanut butter -- chunky |
| 1 | whole | egg |
| 1 1/4 | cups | all-purpose flour |
| 3/4 | teaspoon | baking soda |
| 1/2 | teaspoon | baking powder |
| 1 | teaspoon | vanilla extract -- pure |
| 1/2 | cup | peanuts -- chopped |
| 1/2 | cup | butter -- room temperature |
| Beat butter and sugar together until light and fluffy. Add peanut butter and egg. Beat until light and fluffy. Add flour, baking soda, baking powder, vanilla extra, and peanuts. Mix until thoroughly combines. Refrigerate dough for at least 3 hours. Heat oven to 375°F. Shape dough into 1 1/4 inch balls, about the size of a walnut, and place on ungreased cookie sheet. Flatten with a fork in a criss-cross pattern. Bake 9 to 10 minutes. Cool for about a minute on the baking sheet and then transfer to a rack to cool completely. Makes 54 cookies. |
| Per Cookie: 64 Calories; 4g Fat (50.3% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 53mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. |