Instructions: VICTORIA ABBOTT RICCARDI

Adjust oven rack to low center position; heat oven to 35 degrees. Mix flour, baking soda, baking powder, and salt in medium bowl. In bowl of electric mixer beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla Gently stir dry ingredients into peanut butter mixture Add ground peanuts; stir gently until just incorporated.

Working with 2 T. dough at a time, roll into large balls, placing them 2 inches apart on a lightly greased cookie sheet. Press each dough ball with back of fork dipped in cold water to make criss cross design. Back until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked). Cool 4 minutes on cookie sheet, then transfer to wire rack to cool completely. Cookies will keep, refrigerated in an air-tight container, up to 7 days.

She recommends using JIF, I didnt have that, so he used SKIPPY HONEY ROASTED, because that is the brand we like the best. I also like to dip my fork in sugar instead of water. It works great. We also froze half of the cookies.He also used the creamy peanut butter, because that was what we had, but adding the ground peanuts made them peanutty.

You cant eat just one.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.