Ingredients
1
cup creamy peanut butter
3/4
cup packed brown sugar
1
teaspoon baking soda
1
teaspoon pure vanilla extract
1
egg
1/2
cup gluten-free dry-roasted peanuts, finely chopped
1
teaspoon coarse sea salt
Preparation
Heat oven to 350°F. In large bowl, mix peanut butter, brown sugar, baking soda, vanilla and egg until well combined. Stir in peanuts. Roll into 1 1/4-inch balls; place about 1 inch apart on ungreased cookie sheets. Flatten in crisscross pattern with fork. Sprinkle salt on tops of cookies.
Bake 9 to 11 minutes or until golden around edges. Cool 2 minutes; remove from cookie sheet to cooling rack.
