Double Peanut Cookies

Creamy peanut butter works best in these cookies.
Jill Dorrough

1 cup creamy peanut butter 3/4 cup granulated sugar 3/4 cu packed brown sugar 1/4 cup butter 2 eggs 1 1/2 cups flour 1 tsp baking soda 1 1/2 cups chopped unsalted dry-roasted peanuts Directions: Heat oven to 375. Beat peanut butter, sugars, butter and eggs in a KitchenAid fitted with paddle attachment. Sift in flour and baking soda. Stir in peanuts. Drop by rounded 2-TBSP-fuls (1/8 cup) about 2 inches apart onto ungreased cookie sheet. Bake 8-10 minutes or until light brown. Cool 1-2 minutes, then transfer to wire rack.