1 3/4 cup all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1 cup unsalted butter (softened and cubed)
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 large eggs (room temperature)
1 teaspoon pure vanilla extract
1 cup crunchy peanut butter (unsalted)
3/4 cup peanut halves (unsalted)
In a medium size bowl sift together the flour, baking soda and salt, set aside. In a mixing bowl with a paddle add the butter and both sugars and beat until fluffy. Scrape the bowl with a spatula, then add eggs and mix again one at a time. Add vanilla and peanut butter and mix until just incorporated.
Add half the flour mixture, mix lightly and then add the remaining, mix again until just incorporated. Fold in peanut halves. Refrigerate at least 3 hours before baking.
Preheat oven to 375°. Line baking sheet with silpat or parchment paper. Drop rounded tablespoons full about 2 inches apart and bake approximately 10-12 minutes, rotating pan halfway through. Remove from oven and let completely cool. Enjoy!