Preheat oven to 350 degrees. Line 2 large cookie sheets with parchment paper, or spray with nonstick cooking spray.
Combine the flour, baking soda, baking powder, and salt together in a medium bowl. Set it aside.
Beat the butter with an electric mixer until creamy. Add the sugars, beat until fluffy, about 3 minutes, scraping down the bowl as you go. Beat in the peanutbutter until fully incorporated, then add the eggs, one at a time, then the vanilla. Then, gently stir in the ground peanuts and stir until just incorporated.
Take 2 tablespoons of dough and roll it into 2 inch balls. Place the balls on the prepared baking sheets, making sure keep them 2 1/2 inches apart. Then get a fork, and dip it in water and press it on the ball, in one direction, then in another direction to make it look like a crisscross.
Bake 12 minutes, until the cookies are puffed and slightly brown at the edges, but not on top. Cool the cookies.
Then place the butterscotch chips in a small saucepan and add the whipping cream. Stir with a whisk until smooth and remove from heat. Let it cool until it thickens slightly. Then drizzle just a small amount over the cookies. And sprinkle with a dash of sea salt.
6 servings
1