From “Williams-Sonoma Essentials of Baking,” makes 30 cookies. Tested at high altitude.
Ingredients
1 1/4 cups flour
1 scant teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature (if you use salted butter, omit the 1/4teaspoon salt)
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla
3/4 cup smooth peanut butter, room temperature
1/2 cup coarsely ground salted peanuts
Directions
In a bowl, sift flour, baking soda and salt. In a large bowl, combine butter and sugars. Beat until smooth. Add egg and vanilla and beat until blended. Mix in dry ingredients until will blended.
Blend in peanut butter.
Cover bowl and place in refrigerator 15 minutes to firm. Divide dough in thirds and form into logs 5 inches long and about 2 inches in diameter. Spread ground peanuts on waxed paper or a rimmed baking sheet and roll logs in peanuts, pressing them gently into dough. Wrap logs in plastic and refrigerate 2 hours until firm.
Place a rack in the middle of oven and preheat to 325 degrees. Line 2 baking sheets with parchment paper or Silpat mats. Cut logs crosswise into 1/3-inch slices. Place cookies 1 inch apart on baking sheets. Bake 1 tray at a time until edges of cookies are lightly colored, about 12-15 minutes. Let cookies cool on baking sheet 5 minutes, then remove to wire racks.
