The best peanut butter cookies

Ingredients:

• 3/4 cup salted roasted peanuts
• 1.5 cups premium flour
• 1 teaspoon of baking soda
• 3/4 teaspoon coarse salt
• 1.5 cups light brown sugar
• 1/4 cup granulated sugar
• 1 cup creamy peanut butter
• 2 large eggs
• 55g unsalted butter, melted and cooled
• 3 tablespoons of honey
• 2 tsp vanilla extract
• 1/4 cup raw sugar

Preparation:

1. Position the oven rack on the middle shelf and preheat the oven to 190°C.
2. Blend the peanuts in a food processor until very finely ground; it should have the consistency of almond flour. In a medium bowl, combine the ground peanuts, flour, baking soda, and salt.
3. In a large bowl, beat the brown sugar, granulated sugar, peanut butter, eggs, melted butter, honey, and vanilla extract with a mixer until smooth. Add the flour mixture and mix on low speed until a soft dough forms.
4. Scoop 2 tablespoons of dough (or use a 30 ml ice cream scoop) and roll the dough into balls. Place them evenly on the prepared baking sheets (12 balls per sheet). Sprinkle with raw sugar.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
5. Bake the cookies, one baking sheet at a time, until the edges are set and starting to brown, 12-15 minutes, rotating the baking sheet halfway through. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.