1 c. (1/2 lb.) butter, softened
1 c. chunky style peanut butter
1 c. granulated sugar
1 c. firmly packed light brown sugar
2 eggs
2 c. unsifted all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. (5 oz.) dry roasted peanuts
1/3 c. additional chopped peanuts for garnish (optional)

Preheat oven to 325 degrees. Cream butter and peanut butter in large mixing bowl at medium speed. Gradually add the sugars. Beat in eggs, one at a time, until light and fluffy.

In medium bowl combine flour, baking soda and salt. Gradually add dry ingredients to creamed mixture and beat until well blended. Stir in peanuts.

Drop dough by rounded teaspoons onto ungreased cookie sheet. If desired, sprinkle with additional peanuts. Bake 12-15 minutes or until golden brown. Makes 6 dozen. To freeze: Wrap well, label and date. Freeze up to 3 months.