1/2 cup unsalted butter, softened
1/2 cup sugar
1/2 cup light brown sugar, packed
1 large egg
1/2 teaspoon vanilla extract
2 tablespoons fresh cilantro, finely chopped
1 cup all-purpose flour
2 cups dry-roasted salted peanuts
2 tablespoons dried chili flakes (reduce if you prefer a milder flavor)
1 teaspoon baking powder
1-1/2 teaspoons coarse salt
1- In a large bowl, using an electric mixer, cream together butter and
sugars until light and fluffy, about 3 minutes. Mix in egg, vanilla and cilantro. Beat until well blended.
2- Whisk together flour, peanuts, chili flakes, baking powder and salt in a small bowl and add to butter mixture. Beat until just incorporated.
Refrigerate dough for 1 hour.
3- Preheat oven to 350° F. Scoop or drop dough by 1 teaspoon portions,
sprinkle each with a pinch of coarse salt and place 1½ inches apart
on a parchment-lined or nonstick baking sheet. Bake for 9-11 minutes or until bottoms are golden brown. Let sit for a few minutes and transfer to a cooling rack.
Yields about 4 dozen