EXTRA-CRUNCHY PEANUT BUTTER COOKIES
Source: Easy Cookies by Linda Collister
Makes 20 cookies

For the best flavor, use an all-natural peanut butter with no added sugar or fat. The crunchy coating made by rolling the cookie mixture in roasted (but unsalted) peanuts before baking.

1 stick unsalted butter, softened
1/2 cup crunchy peanut butter
3/4 cup firmly packed light brown sugar
1 extra-large egg, lightly beaten
1/2 teaspoon pure vanilla extract
1 1/2 cups self-rising flour
1 1/3 cups roasted unsalted peanut halves

Preheat oven to 350 degrees F. Grease 2 baking sheets.

Put the soft butter, peanut butter, sugar, beaten egg, vanilla, and flour in a large bowl; mix well with a wooden spoon.

When thoroughly combined, take walnut-size portions of the dough (about a tablespoon) and roll into balls with your hands.

Put the peanut halves in a shallow dish, then roll the dough in the nuts. Arrange the balls well apart on the prepared pans, then gently flatten slightly with your fingers.

Bake in a preheated oven at 350 degree F for 12-15 minutes until light golden brown. Let cool in the pan for a couple of minutes to firm up, then transfer to a wire rack to cool completely.

Store in an airtight container and eat within 5 days or freeze for to a month.