Peanut Butter Cookies
Published February 3, 2009
Lisa Nicklin for The New York Times
- Total Time
- 35 minutes
- Rating
- Comments
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Ingredients
2 ½ cups unbleached all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup roasted salted peanuts
½ pound (2 sticks) salted butter
1 cup packed dark brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter
2 large eggs
2 teaspoons vanilla extract
Nutritional analysis per serving
16 grams carbs; 18 milligrams cholesterol; 145 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 8 grams fat; 1 gram fiber; 72 milligrams sodium; 3 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Adjust oven rack to low center position. Heat oven to 350 degrees. In a medium bowl, sift flour, baking soda, baking powder and salt. Set aside. Place peanuts in a food processor and pulse until the texture of bread crumbs. Set aside.
- Step 2
In bowl of electric mixer or by hand, beat butter until creamy. Add sugars and beat until fluffy, about 3 minutes, scraping sides as necessary. Then beat in crunchy peanut butter until fully incorporated, followed by eggs and vanilla. Gently stir dry ingredients into peanut butter mixture. Fold in ground peanuts just until incorporated.
- Step 3
Line a baking sheet with parchment paper. Drop dough onto sheet in spoonfuls a little bigger than a golf ball, about two inches apart. Dip a fork in cold water and then press the back into dough, repeating to make a crisscross.
- Step 4
Bake until cookies are puffed and slightly brown along edges, but not top, 11 to 12 minutes. They will not look completely baked. Cool cookies on cookie sheet until set, about 3 minutes. Transfer to wire rack to cool completely. Repeat with remaining dough.
Cookies will keep, refrigerated in an airtight container, up to 7 days.
Private Notes
Comments
P.S. Rather than making dozens of cookies at one time,I put about half of the cookie dough into a freezer zip lock bag and freeze for one of those days where you want cookies without all of the work,thaw in the refrigerator and proceed with the recipe for baking. Works for many cookie dough recipes. I date and put time needed to bake along with oven temp on the outside of each. Often a lifesaver for a quick dessert or gift.
I make cookies very much like these, but the trick for supercrunchiness is to bake them twice, first for about 10 minutes, then you let them cool completely and finally bake them for another few minutes until the edges begin to brown. Then, as directed in the recipe, let them cool on a wire rack.
Can you use natural peanut butter, or are commercial brands (Skippy, Jif, etc.) best?
Any fat substitute for butter for some one who is lactose intolerant. Margarine? The recipe and subsequent comments sound like it’s a winner. I think I have no choice but to sub in the margarine and I’m going to do most of the recipe the same with maybe adding a little less slugger and some oats. Thoughts?
I add semi sweet chocolate chips for the merger of chocolate and peanut butter. A satisfying and wonderful cookie!
The amount of butter in this recipe really ruined the taste for me. 2 cubes of butter in one recipe just seems way over the top. They have a very heavy fatty flavor that I just don't like. I wouldn't make this recipe again.