Add the flour mixture to the peanut butter mixture. Use a spatula to stir by hand, folding until the flour is hydrated. This will give a soft and chewy texture, with just enough gluten development so that the cookies don’t become tough.
Stir in the chocolate chips and chopped peanuts. I prefer semi-sweet chocolate chips, but dark or milk is also delicious. The little nutty bites enhance the peanut butter flavor.
Chill the dough
Nana used to make these by the dozen, and freeze them for later!
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