2 ½ cups sifted cake flour, spooned in and leveled
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
¾ cup (1 ½ sticks) unsalted butter, slightly firm
¾ cup creamy peanut butter
1 cup lightly packed dark brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups whole salted peanuts. optional (I substituted 1 package of peanut butter chips and 1 1/2 cups of chocolate chips)
- Strain together the flour, baking powder, salt and baking soda.
- In the large bowl of an electric mixer fitted with the paddle attachment, mix the butter on medium-low speed until smooth. Blend in the peanut butter.
- Gradually add the dark brown sugar, then the granulated sugar and beat until lightened in color, about 2 minutes. Blend in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low.
- Add the dry ingredients in three additions and mix just until combined. Using a large, rubber spatula, fold in the peanuts, if using, or chips.
- Form dough into golf ball-size mounds and freeze for several hours or overnight.
- When ready to bake, preheat oven to 375 degrees F. Bake for 10 to 11 minutes, until golden brown, rotating the pans top to bottom and front to back towards the end of the baking time.
- Let stand for 2 or 3 minutes before loosening with a thin metal spatula. Transfer to wire cooling racks.