1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup peanut butter
1 1/4 cups all-purpose flour
1/2 cup honey roasted peanuts, ground*
1/4 teaspoon baking powder
1/4 teaspoon baking soda
2 cups powdered sugar
1/4 cup peanut butter
2 to 3 tablespoons milk
1/4 cup honey roasted peanuts, chopped*
Heat oven to 350°F.
Combine 1/2 cup butter, sugar and brown sugar in bowl. Beat at medium speed until creamy. Add 1/2 cup peanut butter; continue beating until well mixed. Add egg; continue beating until well mixed. Add all remaining cookie ingredients except additional sugar. Beat at low speed until well mixed.
Shape dough into large balls, using 1 tablespoon dough for each cookie. Place onto ungreased baking sheets; flatten each to 2 1/2-inch diameter with bottom of drinking glass or measuring cup dipped in sugar. Bake 9-11 minutes or until edges just begin to turn golden brown. Cool 1 minute on baking sheets; remove to cooling rack. Cool completely.
Combine powdered sugar, 1/4 cup peanut butter and 2 tablespoons butter in bowl. Beat at medium speed, adding enough milk for desired frosting consistency, until well mixed. Frost cookies; sprinkle with chopped peanuts.
*Substitute your favorite flavor peanuts.
- Grind peanuts in a food processor fitted with metal blade or finely chop with sharp knife.
- For supersized cookies, use 2 tablespoons dough per cookie; flatten each ball to 3-inch diameter with bottom of drinking glass or measuring cup dipped in sugar. Bake as directed above. Makes 18 cookies.