Peanut butter is one of my favorite things to eat, so it's no surprise how much I love peanut butter cookies. This recipe is adapted from "The Best Recipe" by the editors of Cooks Illustrated. I made a few tweaks by adding some flakey sea salt and using a 50/50 blend of chopped pecans and peanuts because I didn't have enough peanuts at home. I love the extra nuttiness the chopped pecans added, but if you don't like pecans just use a full cup of peanuts.

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 lb (2 sticks) salted butter, softened
1 cup brown sugar, packed
1 cup granulated sugar
1 cup extra-crunchy peanut butter, preferably Skippy or Jif, at room temperature
2 large eggs
2 teaspoons vanilla extract
1/2 cup roasted salted peanuts, coarsely chopped
1/2 cup roasted salted pecans pieces, coarsely chopped
Flakey sea salt, preferably Jacobsen's (optional)

In large bowl, whisk flour, baking soda, baking powder and salt.

In another large bowl, either by hand or electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add chopped peanuts and pecans; stir gently until just incorporated.

Working with generous 2 tablespoons each time, roll dough into 2-inch balls. Place 4-6 balls on Brava metal tray, leaving 2.5 inches between each balls. Press each dough ball twice with dinner fork dipped in cold water to make crisscross design. Sprinkle each cookie with a pinch of flakey sea salt, if desired.

Press green button to begin preheating. When Brava notifies you, slide metal tray into top shelf to begin baking for 13 minutes. When your food is done, cool cookies for about 4 minutes on metal tray, then transfer to wire rack to cool completely.

Note: you can freeze uncooked dough balls for up to 6 months. Simply thaw dough balls in refrigerator overnight before baking.