Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes
1 cup dry roasted peanuts, smashed
2 1/2 cups all purpose gluten free flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup granulated sugar
1 cup dark brown sugar
1/2 lb salted butter (2 sticks)
1 cup crunchy peanut butter
2 large eggs
2 tsp vanilla
Preheat oven to 350, arrange rack in the centre.
Place dry roasted peanuts in a freezer bag then roll a rolling pin over until broken up into small pieces pea size and some smaller.
In a medium bowl, mix together the flour, baking soda, baking powder and salt, set aside.
Using a stand mixer or hand held mixer, beat butter in a large bowl until creamy. Add sugars and beat on medium about 3 mins, scraping down the bowl when needed. Add peanut butter beat until fully incorporated. Add the eggs, then vanilla.
Fold in dry ingredients then add the dry roasted peanuts mix well.
Scoop generous teaspoons into hand then roll into a ball, place on parchment lined baking sheet and depress slightly.
Wet a fork with cold water and place over each cookie making a crisscross pattern.
Place in heated oven and bake 10-12 minutes, or until edges are just slightly browned.
Remove from oven and cool on baking sheet a few minutes then remove to cooling rack.
Find more of Pamela’s gluten free recipes at PamelasGlutenFreeRecipes.com.