½ cup + 2 tablespoons honey-roasted peanuts (see notes)
½ cup all-purpose flour
¼ + ⅛ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon sea salt
½ cup + 2 tablespoons creamy peanut butter (see notes)
4 tablespoons unsalted butter, room temperature
¾ cup granulated sugar
½ egg, cold
1½ tablespoons half-and-half
1 teaspoon vanilla extract
flake salt (for finish, optional)
Instructions
In a food processor, pulse the peanuts and flour until finely ground. Add the baking soda, baking powder and salt and pulse until combined.
In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the peanut butter, butter and sugar at medium speed until light and fluffy, about 3 minutes. Add the egg and beat until well blended. Add the half-and-half and vanilla extract and continue to beat until well blended.
Gradually add the dry ingredients and beat on low speed until just combined. Let dough sit for 10 minutes to firm up.
When you're ready to bake the cookies, preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Divide dough into 12 equal pieces and shape each piece into a ball. Place the balls on the prepared baking sheet about 3 inches apart. Sprinkle balls with flake salt, if using.
Bake cookies until the tops are lightly golden and the centers are still soft, 12-15 minutes, rotating sheet halfway through.
Remove from the oven and allow cookies to rest on the baking sheet for 10 minutes before transferring to a wire rack.